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} | 95308ad9f888c8d3b8c3bf757df5ea6b3cf25a879692833176770d67aa87f5d8 | Sicilian pasta con pangrattato recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_pasta_con_71056_16x9.jpg This is double-carb heaven. Pangrattato are Italian crispy breadcrumbs, and a great way to use up stale bread. Sprinkle generously over lemony, garlicky pasta for a quick, satisfying dinner. olive oil, for frying2 tbsp dried white breadcrumbs1 tbsp pine nuts (or chopped cashews or pistachios)1 tbsp currants olive oil, for frying 2 tbsp dried white breadcrumbs 1 tbsp pine nuts (or chopped cashews or pistachios) 1 tbsp currants 200g/7oz spaghetti30g/1oz tinned anchovies, finely chopped, oil reserved1 garlic clove, grated or finely choppedhandful flatleaf parsley, chopped¼ lemon, zest only¼ tsp chilli flakes (optional)salt and freshly ground black pepper 200g/7oz spaghetti 30g/1oz tinned anchovies, finely chopped, oil reserved 1 garlic clove, grated or finely chopped handful flatleaf parsley, chopped ¼ lemon, zest only ¼ tsp chilli flakes (optional) salt and freshly ground black pepper Method To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside.For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat.Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine.Spoon into two bowls and top with the pangrattato and remaining parsley. To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside. To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside. For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat. Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine. Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine. Spoon into two bowls and top with the pangrattato and remaining parsley. Spoon into two bowls and top with the pangrattato and remaining parsley. Recipe tips To make dried breadcrumbs, cut the crusts off stale white bread and put in a food processor. Blend to make crumbs. Spread out on a large baking tray and bake at 140C/120C Fan/Gas 1 for 17–25 minutes, stirring regularly until crisp and dry but not browned. Leave to cool, then store in an airtight container for 1–2 weeks. | {
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"title": "Sicilian pasta con pangrattato recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_pasta_con_71056_16x9.jpg This is double-carb heaven. Pangrattato are Italian crispy breadcrumbs, and a great way to use up stale bread. Sprinkle generously over lemony, garlicky pasta for a quick, satisfying dinner. olive oil, for frying2 tbsp dried white breadcrumbs1 tbsp pine nuts (or chopped cashews or pistachios)1 tbsp currants olive oil, for frying 2 tbsp dried white breadcrumbs 1 tbsp pine nuts (or chopped cashews or pistachios) 1 tbsp currants 200g/7oz spaghetti30g/1oz tinned anchovies, finely chopped, oil reserved1 garlic clove, grated or finely choppedhandful flatleaf parsley, chopped¼ lemon, zest only¼ tsp chilli flakes (optional)salt and freshly ground black pepper 200g/7oz spaghetti 30g/1oz tinned anchovies, finely chopped, oil reserved 1 garlic clove, grated or finely chopped handful flatleaf parsley, chopped ¼ lemon, zest only ¼ tsp chilli flakes (optional) salt and freshly ground black pepper Method To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside.For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat.Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine.Spoon into two bowls and top with the pangrattato and remaining parsley. To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside. To make the pangrattato, heat 1–2 teaspoons of olive oil in a frying pan and quickly fry the breadcrumbs, nuts and currants until golden-brown. Tip into a bowl and set aside. For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. For the spaghetti, boil the spaghetti in a pan of salted water for 10–11 minutes, or until al dente. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat. Meanwhile, pour the oil from the anchovies into a frying pan, adding enough olive oil to make 2½ tablespoons in total. Heat over a low heat, then add the garlic and fry very gently until starting to colour. Add the anchovies and grind in some black pepper. Cook until the anchovies start to break down, then take off the heat. Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine. Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon zest and the chilli flakes, if using. Stir well to combine. Spoon into two bowls and top with the pangrattato and remaining parsley. Spoon into two bowls and top with the pangrattato and remaining parsley. Recipe tips To make dried breadcrumbs, cut the crusts off stale white bread and put in a food processor. Blend to make crumbs. Spread out on a large baking tray and bake at 140C/120C Fan/Gas 1 for 17–25 minutes, stirring regularly until crisp and dry but not browned. Leave to cool, then store in an airtight container for 1–2 weeks."
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} | 8cecb6aac5b39bcdbdf944dae940dcae87ac53a593e629e70d6ca471621bd40f | Spaghetti all’amatriciana recipe
An average of 4.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_allamatriciana_52668_16x9.jpg Spaghetti all'amatriciana is spicy, salty and simple pasta at its best. Theo Randall's classic recipe uses guanciale (cured pork cheek) but you can use smoked bacon if you can't find this. 2 tbsp olive oil150g/5½oz guanciale di Amatrice (cured pork cheek or jowl), cut into half-matchstick pieces (or bacon instead)500ml/18fl oz tomato passata350g/12oz best quality thick spaghetti, such as gragnano or bucatini (or regular spaghetti)100g/3½oz grated pecorino cheese (or Parmesan or any hard cheese), plus extra to servesalt and freshly ground black pepper 2 tbsp olive oil 150g/5½oz guanciale di Amatrice (cured pork cheek or jowl), cut into half-matchstick pieces (or bacon instead) 500ml/18fl oz tomato passata 350g/12oz best quality thick spaghetti, such as gragnano or bucatini (or regular spaghetti) 100g/3½oz grated pecorino cheese (or Parmesan or any hard cheese), plus extra to serve salt and freshly ground black pepper Method Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper).Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Serve in warmed bowls with a little extra pecorino and black pepper on top. Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper). Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper). Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Serve in warmed bowls with a little extra pecorino and black pepper on top. Serve in warmed bowls with a little extra pecorino and black pepper on top. Recipe tips If possible, use bronze die spaghetti as this pasta is the highest quality. It has a rougher outside texture and so holds the sauce better. Regular spaghetti is also fine to use, but make sure it is thick spaghetti, rather than spaghettini. | {
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"title": "Spaghetti all’amatriciana recipe",
"content": "An average of 4.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_allamatriciana_52668_16x9.jpg Spaghetti all'amatriciana is spicy, salty and simple pasta at its best. Theo Randall's classic recipe uses guanciale (cured pork cheek) but you can use smoked bacon if you can't find this. 2 tbsp olive oil150g/5½oz guanciale di Amatrice (cured pork cheek or jowl), cut into half-matchstick pieces (or bacon instead)500ml/18fl oz tomato passata350g/12oz best quality thick spaghetti, such as gragnano or bucatini (or regular spaghetti)100g/3½oz grated pecorino cheese (or Parmesan or any hard cheese), plus extra to servesalt and freshly ground black pepper 2 tbsp olive oil 150g/5½oz guanciale di Amatrice (cured pork cheek or jowl), cut into half-matchstick pieces (or bacon instead) 500ml/18fl oz tomato passata 350g/12oz best quality thick spaghetti, such as gragnano or bucatini (or regular spaghetti) 100g/3½oz grated pecorino cheese (or Parmesan or any hard cheese), plus extra to serve salt and freshly ground black pepper Method Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper).Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Serve in warmed bowls with a little extra pecorino and black pepper on top. Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Heat the oil in a heavy-based frying pan. Add the guanciale and cook until lightly browned. Do not remove the excess fat as this is what makes the sauce so tasty. Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper). Add the passata and cook slowly until the sauce has reduced by half. Season with salt and pepper (you will probably not need salt because of the guanciale but add plenty of pepper). Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Cook the spaghetti for 2 minutes less than packet instructions in a large saucepan of boiling salted water. With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in the saucepan. Add two ladles of pasta water to the spaghetti and sauce. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Stir with the tongs and cook for 2 minutes over a medium heat. Add the pecorino and toss until just combined. Serve in warmed bowls with a little extra pecorino and black pepper on top. Serve in warmed bowls with a little extra pecorino and black pepper on top. Recipe tips If possible, use bronze die spaghetti as this pasta is the highest quality. It has a rougher outside texture and so holds the sauce better. Regular spaghetti is also fine to use, but make sure it is thick spaghetti, rather than spaghettini."
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} | dd41076a9ca8bd148cf0c0760ffd687617bcc6c4f85f36e8732119a511806a1d | Grilled peppers recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_peppers_89928_16x9.jpg Tender, sweet and smoked, these deceptively easy grilled peppers will brighten up any plate. 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes Method Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Recipe tips Leftovers can be used in fajitas, to top pizzas, or stuffed in wraps alongside crumbled feta or grilled halloumi. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_peppers_89928_16x9.jpg Tender, sweet and smoked, these deceptively easy grilled peppers will brighten up any plate. 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes Method Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Recipe tips Leftovers can be used in fajitas, to top pizzas, or stuffed in wraps alongside crumbled feta or grilled halloumi."
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} | 5a24b83f6db94d145e16c7b9e1528b811b6ddbdfb5df83a3d1e5d14a18af2e99 | Rick Stein's pepper, anchovy and egg salad recipe
Salad of peppers, anchovies and hard-boiled eggs (salade collioure) An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salad_of_peppers_18285_16x9.jpg In Collioure, I quickly came to realise that this little salad sums up what’s best about French Mediterranean cuisine. It’s the sort of thing you can rustle up so easily, whether as an appetiser, a simple first course or light lunch and everyone will love it. By the way, the anchovies in the Languedoc-Roussillon region are really quite special. 4 large red pepperssmall handful fresh flatleaf parsley, finely chopped1 garlic clove, finely chopped1–2 tbsp olive oil4 hard-boiled free-range eggs, peeled12 salted anchovy fillets 1 padrón pepper, seeded and cut into matchsticks, or good pinch of chilli flakes (optional)few fresh basil leavessalt and freshly ground black pepper 4 large red peppers small handful fresh flatleaf parsley, finely chopped 1 garlic clove, finely chopped 1–2 tbsp olive oil 4 hard-boiled free-range eggs, peeled 12 salted anchovy fillets 1 padrón pepper, seeded and cut into matchsticks, or good pinch of chilli flakes (optional) few fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool.Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper.Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper.When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves. Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool. Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool. Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper. Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper. Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper. Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper. When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves. When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves. | {
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"title": "Rick Stein's pepper, anchovy and egg salad recipe",
"content": "Salad of peppers, anchovies and hard-boiled eggs (salade collioure) An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salad_of_peppers_18285_16x9.jpg In Collioure, I quickly came to realise that this little salad sums up what’s best about French Mediterranean cuisine. It’s the sort of thing you can rustle up so easily, whether as an appetiser, a simple first course or light lunch and everyone will love it. By the way, the anchovies in the Languedoc-Roussillon region are really quite special. 4 large red pepperssmall handful fresh flatleaf parsley, finely chopped1 garlic clove, finely chopped1–2 tbsp olive oil4 hard-boiled free-range eggs, peeled12 salted anchovy fillets 1 padrón pepper, seeded and cut into matchsticks, or good pinch of chilli flakes (optional)few fresh basil leavessalt and freshly ground black pepper 4 large red peppers small handful fresh flatleaf parsley, finely chopped 1 garlic clove, finely chopped 1–2 tbsp olive oil 4 hard-boiled free-range eggs, peeled 12 salted anchovy fillets 1 padrón pepper, seeded and cut into matchsticks, or good pinch of chilli flakes (optional) few fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool.Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper.Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper.When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves. Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool. Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool. Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper. Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper. Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper. Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper. When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves. When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg. Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves."
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} | 9cc08bec3e5c7361c27b9fa386098e081fc38a1ee18cd0cbaed90deb36d691e4 | Grilled aubergines with garlic, parsley and feta recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_aubergines_with_73271_16x9.jpg These smoky grilled aubergines are perfect served as part of a mezze spread with bread and cheese. 4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets)1-2 garlic cloves, finely choppedhandful parsley leaves, finely chopped5-6 tbsp extra virgin olive oila little sea salt and black pepper 150g/5oz feta lemons, for serving 4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets) 1-2 garlic cloves, finely chopped handful parsley leaves, finely chopped 5-6 tbsp extra virgin olive oil a little sea salt and black pepper 150g/5oz feta lemons, for serving Method Preheat the grill to high.Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Serve warm, or at room temperature with lemon squeezed over. Preheat the grill to high. Preheat the grill to high. Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Serve warm, or at room temperature with lemon squeezed over. Serve warm, or at room temperature with lemon squeezed over. | {
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"title": "Grilled aubergines with garlic, parsley and feta recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_aubergines_with_73271_16x9.jpg These smoky grilled aubergines are perfect served as part of a mezze spread with bread and cheese. 4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets)1-2 garlic cloves, finely choppedhandful parsley leaves, finely chopped5-6 tbsp extra virgin olive oila little sea salt and black pepper 150g/5oz feta lemons, for serving 4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets) 1-2 garlic cloves, finely chopped handful parsley leaves, finely chopped 5-6 tbsp extra virgin olive oil a little sea salt and black pepper 150g/5oz feta lemons, for serving Method Preheat the grill to high.Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Serve warm, or at room temperature with lemon squeezed over. Preheat the grill to high. Preheat the grill to high. Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes. Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Serve warm, or at room temperature with lemon squeezed over. Serve warm, or at room temperature with lemon squeezed over."
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} | 36251cbfc5eec1bc61e48d40942363730008511d84dc3f497092317c964a1c5a | Tiramisù Natalizio recipe
An average of 5.0 out of 5 stars from 2 ratings This Christmas version of the traditional Italian dessert is surprisingly simple to put together, using Madeleines and candied chestnuts. 2 free-range eggs, separated3 tbsp caster sugar350g/12oz mascarpone½ lemon, juice only350g/12oz marrons glacés6 Madeleines5 tbsp white rum5 tbsp whole milk 2 free-range eggs, separated 3 tbsp caster sugar 350g/12oz mascarpone ½ lemon, juice only 350g/12oz marrons glacés 6 Madeleines 5 tbsp white rum 5 tbsp whole milk Method First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice.Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed.Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. | {
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"title": "Tiramisù Natalizio recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This Christmas version of the traditional Italian dessert is surprisingly simple to put together, using Madeleines and candied chestnuts. 2 free-range eggs, separated3 tbsp caster sugar350g/12oz mascarpone½ lemon, juice only350g/12oz marrons glacés6 Madeleines5 tbsp white rum5 tbsp whole milk 2 free-range eggs, separated 3 tbsp caster sugar 350g/12oz mascarpone ½ lemon, juice only 350g/12oz marrons glacés 6 Madeleines 5 tbsp white rum 5 tbsp whole milk Method First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice.Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed.Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving."
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} | 4ffa94ee8617df54e009daf5f41bf3860a18f5e01c0edda0341cef0caaf0dd5d | Pomegranate molasses salad dressing recipe
An average of 4.5 out of 5 stars from 2 ratings An easy salad dressing with sweet and sour notes from the pomegranate molasses. Ingredients 1 tbsp pomegranate molasses 6 tbsp olive oil1 tbsp white wine vinegarsalt and freshly ground black pepper 1 tbsp pomegranate molasses 6 tbsp olive oil 1 tbsp white wine vinegar salt and freshly ground black pepper Method Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar.Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/3_salad_dressings_01630_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/balsamic_salad_dressing_00361_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_dressing_45901_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmustarddress_1317_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p01lc2zc.jpg | {
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"title": "Pomegranate molasses salad dressing recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings An easy salad dressing with sweet and sour notes from the pomegranate molasses. Ingredients 1 tbsp pomegranate molasses 6 tbsp olive oil1 tbsp white wine vinegarsalt and freshly ground black pepper 1 tbsp pomegranate molasses 6 tbsp olive oil 1 tbsp white wine vinegar salt and freshly ground black pepper Method Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar.Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/3_salad_dressings_01630_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/balsamic_salad_dressing_00361_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_dressing_45901_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmustarddress_1317_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p01lc2zc.jpg"
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} | e56491fc58d72910f1014b5277f30f27e49582ad6b76a004dab73a8ff7b4ff4b | Mango smoothie recipe
An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangosmoothie_86438_16x9.jpg A refreshing mango smoothie that is super simple to make. The perfect way to cool down after a hot curry. 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoesice cubes, to serve 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes) 250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes ice cubes, to serve Method Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. | {
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"title": "Mango smoothie recipe",
"content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangosmoothie_86438_16x9.jpg A refreshing mango smoothie that is super simple to make. The perfect way to cool down after a hot curry. 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoesice cubes, to serve 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes) 250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes ice cubes, to serve Method Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses."
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} | 1135381c42f45fc78b3f20dc728329b1e289e732a91bf495e0ee7e52a9cae0c9 | Rum punch recipe
An average of 5.0 out of 5 stars from 1 rating Up the feel-good factor of your party with this kitschly decorated fruity rum cocktail straight from the tropics. 4 tsp golden rum4 tsp white rum1 tbsp fresh lime juice1 tbsp vanilla syrup 1 tbsp apricot liqueur25ml/1fl oz mango juice25ml/1fl oz guava juice1 tbsp dark rum 4 tsp golden rum 4 tsp white rum 1 tbsp fresh lime juice 1 tbsp vanilla syrup 1 tbsp apricot liqueur 25ml/1fl oz mango juice 25ml/1fl oz guava juice 1 tbsp dark rum 1 pineapple leaf1 mango slice1 mint sprigpinch freshly grated nutmeg 1 pineapple leaf 1 mango slice 1 mint sprig pinch freshly grated nutmeg Method Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice.Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice.Carefully pour the dark rum into the glass so that it floats at the top of the cocktail.Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. | {
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"title": "Rum punch recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Up the feel-good factor of your party with this kitschly decorated fruity rum cocktail straight from the tropics. 4 tsp golden rum4 tsp white rum1 tbsp fresh lime juice1 tbsp vanilla syrup 1 tbsp apricot liqueur25ml/1fl oz mango juice25ml/1fl oz guava juice1 tbsp dark rum 4 tsp golden rum 4 tsp white rum 1 tbsp fresh lime juice 1 tbsp vanilla syrup 1 tbsp apricot liqueur 25ml/1fl oz mango juice 25ml/1fl oz guava juice 1 tbsp dark rum 1 pineapple leaf1 mango slice1 mint sprigpinch freshly grated nutmeg 1 pineapple leaf 1 mango slice 1 mint sprig pinch freshly grated nutmeg Method Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice.Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice.Carefully pour the dark rum into the glass so that it floats at the top of the cocktail.Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg."
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} | dd5af28f896b832744ab65fc8ed82b2f7bc8eaf5b3932414e674f7f5144b905d | Coconut pancakes with mango and passion fruit curd recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p022v1qw.jpg This tropical pancake recipe makes a great alternative to the classic combo of lemon and sugar for Pancake Day. 125g/4½ plain flour15g/½oz caster sugarpinch of salt 4 medium free-range eggs350ml/12fl oz full-fat milk2 tbsp desiccated coconut, toastedbutter, for frying 125g/4½ plain flour 15g/½oz caster sugar pinch of salt 4 medium free-range eggs 350ml/12fl oz full-fat milk 2 tbsp desiccated coconut, toasted butter, for frying 8 large free-range egg yolks120g/4½oz caster sugar160ml/5½fl oz mango juice110ml/3½fl oz passion fruit juice250g/9oz unsalted butter 8 large free-range egg yolks 120g/4½oz caster sugar 160ml/5½fl oz mango juice 110ml/3½fl oz passion fruit juice 250g/9oz unsalted butter fresh pineapple, thinly slicedfresh mint, leaves pickeddusting of icing sugar fresh pineapple, thinly sliced fresh mint, leaves picked dusting of icing sugar Method For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd. For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd. To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. Recommended wines Try Briottet Passion Fruit Liqueur. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p022v1qw.jpg This tropical pancake recipe makes a great alternative to the classic combo of lemon and sugar for Pancake Day. 125g/4½ plain flour15g/½oz caster sugarpinch of salt 4 medium free-range eggs350ml/12fl oz full-fat milk2 tbsp desiccated coconut, toastedbutter, for frying 125g/4½ plain flour 15g/½oz caster sugar pinch of salt 4 medium free-range eggs 350ml/12fl oz full-fat milk 2 tbsp desiccated coconut, toasted butter, for frying 8 large free-range egg yolks120g/4½oz caster sugar160ml/5½fl oz mango juice110ml/3½fl oz passion fruit juice250g/9oz unsalted butter 8 large free-range egg yolks 120g/4½oz caster sugar 160ml/5½fl oz mango juice 110ml/3½fl oz passion fruit juice 250g/9oz unsalted butter fresh pineapple, thinly slicedfresh mint, leaves pickeddusting of icing sugar fresh pineapple, thinly sliced fresh mint, leaves picked dusting of icing sugar Method For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd. For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd. To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar. Recommended wines Try Briottet Passion Fruit Liqueur."
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} | 5855a5652e25d8d3a0b7ae52e08fa443daa384234aa306c17efb623b1bc582e1 | Cuba libre recipe
An average of 5.0 out of 5 stars from 1 rating By Andy Pearson From Something for the Weekend Shopping list Ingredients handful ice50ml/2fl oz white rum1 lime, cut into quarterscola, to top uplime wedge, to garnish handful ice 50ml/2fl oz white rum 1 lime, cut into quarters cola, to top up lime wedge, to garnish Method Place the ice into a highball glass and pour over the rum.Squeeze over the lime wedges and add the wedges to the glass.Top up with the cola, garnish with a lime wedge and serve. Place the ice into a highball glass and pour over the rum. Place the ice into a highball glass and pour over the rum. Squeeze over the lime wedges and add the wedges to the glass. Squeeze over the lime wedges and add the wedges to the glass. Top up with the cola, garnish with a lime wedge and serve. Top up with the cola, garnish with a lime wedge and serve. Related recipes Christmas pudding rum. By Helen McGinn rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg Daiquiri. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daiquiri_49903_16x9.jpg Dark and stormy. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_stormy_92822_16x9.jpg Mai tai. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg | {
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"title": "Cuba libre recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating By Andy Pearson From Something for the Weekend Shopping list Ingredients handful ice50ml/2fl oz white rum1 lime, cut into quarterscola, to top uplime wedge, to garnish handful ice 50ml/2fl oz white rum 1 lime, cut into quarters cola, to top up lime wedge, to garnish Method Place the ice into a highball glass and pour over the rum.Squeeze over the lime wedges and add the wedges to the glass.Top up with the cola, garnish with a lime wedge and serve. Place the ice into a highball glass and pour over the rum. Place the ice into a highball glass and pour over the rum. Squeeze over the lime wedges and add the wedges to the glass. Squeeze over the lime wedges and add the wedges to the glass. Top up with the cola, garnish with a lime wedge and serve. Top up with the cola, garnish with a lime wedge and serve. Related recipes Christmas pudding rum. By Helen McGinn rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg Daiquiri. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daiquiri_49903_16x9.jpg Dark and stormy. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_stormy_92822_16x9.jpg Mai tai. By Jack Wakelin rum cocktail recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg"
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} | 1846b9a721b5202ab335b9314055d9522f4cb40c1fb4fc00131e038b443dd083 | Roasted red pepper bruschetta recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedredpepperbrus_81864_16x9.jpg If taking this dish on a picnic, mix the topping ingredients together and pack in a separate container from the baguette slices. Assemble when ready to eat. ½ red pepper, rubbed with sea salt and olive oil2 slices crusty white baguette, drizzled with olive oil and griddled50g/2oz anchovies, chopped25g/1oz pine nuts2 tsp sesame seeds ½ red pepper, rubbed with sea salt and olive oil 2 slices crusty white baguette, drizzled with olive oil and griddled 50g/2oz anchovies, chopped 25g/1oz pine nuts 2 tsp sesame seeds Method Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes.Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds.Serve. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Serve. Serve. | {
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"title": "Roasted red pepper bruschetta recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedredpepperbrus_81864_16x9.jpg If taking this dish on a picnic, mix the topping ingredients together and pack in a separate container from the baguette slices. Assemble when ready to eat. ½ red pepper, rubbed with sea salt and olive oil2 slices crusty white baguette, drizzled with olive oil and griddled50g/2oz anchovies, chopped25g/1oz pine nuts2 tsp sesame seeds ½ red pepper, rubbed with sea salt and olive oil 2 slices crusty white baguette, drizzled with olive oil and griddled 50g/2oz anchovies, chopped 25g/1oz pine nuts 2 tsp sesame seeds Method Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes.Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds.Serve. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Serve. Serve."
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} | c41d2586a317ec6fe93e621166ae0702543e217329fae7c3916e3c4407d865c5 | Corn ribs, mojito crema and cumin burnt lime recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_ribs_with_89619_16x9.jpg Juicy corn ribs with spicy butter are served up with a mint, lime and rum mojito crema for a taste of the Caribbean. 4 corn on the cobs100g/3½oz butter, very soft 4 garlic cloves, crushed4 tsp paprika2 tsp chilli powdersmall bunch fresh flatleaf parsley, finely chopped1 red chilli, finely chopped 4 corn on the cobs 100g/3½oz butter, very soft 4 garlic cloves, crushed 4 tsp paprika 2 tsp chilli powder small bunch fresh flatleaf parsley, finely chopped 1 red chilli, finely chopped bunch fresh mint leaves, finely chopped1 lime, zest and juice 1 tbsp white rum4 tbsp crème fraîche4 tbsp soured creamsalt and freshly ground black pepper bunch fresh mint leaves, finely chopped 1 lime, zest and juice 1 tbsp white rum 4 tbsp crème fraîche 4 tbsp soured cream salt and freshly ground black pepper 2 limes½ tsp ground cumin 2 limes ½ tsp ground cumin Method Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil.Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs.Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs.Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured.Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema. Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil. Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil. Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs. Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs. Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs. Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs. Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured. Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured. Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema. | {
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"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_ribs_with_89619_16x9.jpg Juicy corn ribs with spicy butter are served up with a mint, lime and rum mojito crema for a taste of the Caribbean. 4 corn on the cobs100g/3½oz butter, very soft 4 garlic cloves, crushed4 tsp paprika2 tsp chilli powdersmall bunch fresh flatleaf parsley, finely chopped1 red chilli, finely chopped 4 corn on the cobs 100g/3½oz butter, very soft 4 garlic cloves, crushed 4 tsp paprika 2 tsp chilli powder small bunch fresh flatleaf parsley, finely chopped 1 red chilli, finely chopped bunch fresh mint leaves, finely chopped1 lime, zest and juice 1 tbsp white rum4 tbsp crème fraîche4 tbsp soured creamsalt and freshly ground black pepper bunch fresh mint leaves, finely chopped 1 lime, zest and juice 1 tbsp white rum 4 tbsp crème fraîche 4 tbsp soured cream salt and freshly ground black pepper 2 limes½ tsp ground cumin 2 limes ½ tsp ground cumin Method Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil.Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs.Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs.Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured.Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema. Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil. Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil. Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs. Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs. Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs. Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs. Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured. Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured. Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema. Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema."
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} | fa8dda6df08032fb977cbe9f1c57fd8d510fce6462706b1137262284f71b74d6 | Coronation aubergines recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_aubergines_26904_16x9.jpg Nadiya's coronation aubergine salad is the perfect dish for a street party. The barbecue transforms a couple of aubergines into a silky, smoky salad with a sweet mango chutney dressing that's fit for a king. Especially good with her Honey-baked sriracha chicken 225ml/8fl oz olive oil3 garlic cloves, minced1 small onion, grated1 tsp paprika1 tsp salt2 large aubergines (about 600g/1lb 5oz), sliced into 1cm/½ thick slices 225ml/8fl oz olive oil 3 garlic cloves, minced 1 small onion, grated 1 tsp paprika 1 tsp salt 2 large aubergines (about 600g/1lb 5oz), sliced into 1cm/½ thick slices 200g/7oz Greek yoghurt2 tsp curry powder2 garlic cloves, minced½ tsp salt2 tbsp mango chutney, finely chopped2 tbsp full-fat milksmall handful crispy fried onions, to servesmall handful raisinssmall handful fresh coriander, chopped 200g/7oz Greek yoghurt 2 tsp curry powder 2 garlic cloves, minced ½ tsp salt 2 tbsp mango chutney, finely chopped 2 tbsp full-fat milk small handful crispy fried onions, to serve small handful raisins small handful fresh coriander, chopped Method For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside.Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve.Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve.Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken. For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside. For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve. Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken. Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken. | {
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"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_aubergines_26904_16x9.jpg Nadiya's coronation aubergine salad is the perfect dish for a street party. The barbecue transforms a couple of aubergines into a silky, smoky salad with a sweet mango chutney dressing that's fit for a king. Especially good with her Honey-baked sriracha chicken 225ml/8fl oz olive oil3 garlic cloves, minced1 small onion, grated1 tsp paprika1 tsp salt2 large aubergines (about 600g/1lb 5oz), sliced into 1cm/½ thick slices 225ml/8fl oz olive oil 3 garlic cloves, minced 1 small onion, grated 1 tsp paprika 1 tsp salt 2 large aubergines (about 600g/1lb 5oz), sliced into 1cm/½ thick slices 200g/7oz Greek yoghurt2 tsp curry powder2 garlic cloves, minced½ tsp salt2 tbsp mango chutney, finely chopped2 tbsp full-fat milksmall handful crispy fried onions, to servesmall handful raisinssmall handful fresh coriander, chopped 200g/7oz Greek yoghurt 2 tsp curry powder 2 garlic cloves, minced ½ tsp salt 2 tbsp mango chutney, finely chopped 2 tbsp full-fat milk small handful crispy fried onions, to serve small handful raisins small handful fresh coriander, chopped Method For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside.Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve.Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve.Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken. For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside. For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve. Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken. Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken."
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} | 396bd1cfe13bd89a80739ff6f15ae4d2c6cd16398a2d3f63056491107fc3a257 | Tupork Shakur (slow-cooked pork tacos) recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tupork_shakur_slow_73182_16x9.jpg These spicy, succulent slow-cooked pork tacos are the kind of food you'll always want more of. Comforting with a lift from the pickled pink onions and spicy salsa. This recipe is based on the Tupork Shakur dish served at Homies on Donkeys in Walthamstow, London. It has been adapted to make it easier to cook in a domestic kitchen. 4 tbsp vegetable oil1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fatsalt and black pepper 4 tbsp vegetable oil 1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat salt and black pepper 3 tbsp red wine vinegar2 tsp caster sugargenerous pinch dried oregano1 red onion, thinly sliced 3 tbsp red wine vinegar 2 tsp caster sugar generous pinch dried oregano 1 red onion, thinly sliced 100g/3½oz chipotle in adobo (see recipe tips, below) 400g tin chopped tomatoes2 large vine tomatoes50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it)1 tsp garlic granules1 tbsp balsamic vinegar2 tsp all-purpose seasoning 100g/3½oz chipotle in adobo (see recipe tips, below) 400g tin chopped tomatoes 2 large vine tomatoes 50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it) 1 tsp garlic granules 1 tbsp balsamic vinegar 2 tsp all-purpose seasoning 4 vine tomatoes, quartered1 onion, chopped 1 red pepper, deseeded and chopped¼ dried guajillo chillismall handful fresh coriander, chopped1 tbsp soft brown sugar 4 vine tomatoes, quartered 1 onion, chopped 1 red pepper, deseeded and chopped ¼ dried guajillo chilli small handful fresh coriander, chopped 1 tbsp soft brown sugar 10 nixtamalized corn tortillas (about 15cm/6in in diameter)sunflower oil, for frying (optional)small handful chopped fresh coriander 10 nixtamalized corn tortillas (about 15cm/6in in diameter) sunflower oil, for frying (optional) small handful chopped fresh coriander Method Preheat the oven to 160C/140C Fan/Gas 3.For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed).Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows.To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce.To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed). For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed). Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows. Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows. To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce. To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). Recipe tips You can find chipotle in adobo online and from specialist suppliers. | {
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"title": "Tupork Shakur (slow-cooked pork tacos) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tupork_shakur_slow_73182_16x9.jpg These spicy, succulent slow-cooked pork tacos are the kind of food you'll always want more of. Comforting with a lift from the pickled pink onions and spicy salsa. This recipe is based on the Tupork Shakur dish served at Homies on Donkeys in Walthamstow, London. It has been adapted to make it easier to cook in a domestic kitchen. 4 tbsp vegetable oil1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fatsalt and black pepper 4 tbsp vegetable oil 1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat salt and black pepper 3 tbsp red wine vinegar2 tsp caster sugargenerous pinch dried oregano1 red onion, thinly sliced 3 tbsp red wine vinegar 2 tsp caster sugar generous pinch dried oregano 1 red onion, thinly sliced 100g/3½oz chipotle in adobo (see recipe tips, below) 400g tin chopped tomatoes2 large vine tomatoes50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it)1 tsp garlic granules1 tbsp balsamic vinegar2 tsp all-purpose seasoning 100g/3½oz chipotle in adobo (see recipe tips, below) 400g tin chopped tomatoes 2 large vine tomatoes 50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it) 1 tsp garlic granules 1 tbsp balsamic vinegar 2 tsp all-purpose seasoning 4 vine tomatoes, quartered1 onion, chopped 1 red pepper, deseeded and chopped¼ dried guajillo chillismall handful fresh coriander, chopped1 tbsp soft brown sugar 4 vine tomatoes, quartered 1 onion, chopped 1 red pepper, deseeded and chopped ¼ dried guajillo chilli small handful fresh coriander, chopped 1 tbsp soft brown sugar 10 nixtamalized corn tortillas (about 15cm/6in in diameter)sunflower oil, for frying (optional)small handful chopped fresh coriander 10 nixtamalized corn tortillas (about 15cm/6in in diameter) sunflower oil, for frying (optional) small handful chopped fresh coriander Method Preheat the oven to 160C/140C Fan/Gas 3.For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed).Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows.To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce.To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed). For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed). Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows. Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows. To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce. Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce. To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks. To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days). Recipe tips You can find chipotle in adobo online and from specialist suppliers."
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} | 32d0c60dc99750d98831736a1ea3f0f6d6069c9624d3b9095ff0ebba90665c3a | Dolmades recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dolmades_72399_16x9.jpg Once you get the hang of them, making dolmades (vine leaves stuffed with rice) is easy. These taste better than any shop-bought variety. 120g/4¼oz long-grain rice, cooked250g/8¾oz minced lamb1 tsp dried oregano1 small onion, finely chopped3 tbsp finely chopped parsley3 tbsp finely chopped celerysalt and freshly ground black pepper1 tbsp tomato purée250g/8¾oz preserved, drained vine leaves2 tomatoes, sliced2 garlic, cloves sliced1 lemon, juice only 120g/4¼oz long-grain rice, cooked 250g/8¾oz minced lamb 1 tsp dried oregano 1 small onion, finely chopped 3 tbsp finely chopped parsley 3 tbsp finely chopped celery salt and freshly ground black pepper 1 tbsp tomato purée 250g/8¾oz preserved, drained vine leaves 2 tomatoes, sliced 2 garlic, cloves sliced 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée.Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil.Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée. Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand. Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil. Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Recipe tips Serve with shredded lettuce, tomato and lemon wedges. | {
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"title": "Dolmades recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dolmades_72399_16x9.jpg Once you get the hang of them, making dolmades (vine leaves stuffed with rice) is easy. These taste better than any shop-bought variety. 120g/4¼oz long-grain rice, cooked250g/8¾oz minced lamb1 tsp dried oregano1 small onion, finely chopped3 tbsp finely chopped parsley3 tbsp finely chopped celerysalt and freshly ground black pepper1 tbsp tomato purée250g/8¾oz preserved, drained vine leaves2 tomatoes, sliced2 garlic, cloves sliced1 lemon, juice only 120g/4¼oz long-grain rice, cooked 250g/8¾oz minced lamb 1 tsp dried oregano 1 small onion, finely chopped 3 tbsp finely chopped parsley 3 tbsp finely chopped celery salt and freshly ground black pepper 1 tbsp tomato purée 250g/8¾oz preserved, drained vine leaves 2 tomatoes, sliced 2 garlic, cloves sliced 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée.Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil.Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée. Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand. Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil. Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve. Recipe tips Serve with shredded lettuce, tomato and lemon wedges."
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} | a9acba8d78232ecbd175d05f443a79c915076ad78d38caa2d6f3c8fb2d7d09dc | Grilled vegetable and halloumi skewers recipe
Grilled vegetable and halloumi skewers with warm salsa verde An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledvegetableswit_91417_16x9.jpg These quick and easy veggie skewers with halloumi are a brilliant barbecue addition. 400g/14¼oz halloumi cheese, cut into chunks1 red pepper, seeds removed, cut into chunks1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges1 courgette, cut into chunks2 tbsp olive oil 400g/14¼oz halloumi cheese, cut into chunks 1 red pepper, seeds removed, cut into chunks 1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges 1 courgette, cut into chunks 2 tbsp olive oil ½ bunch fresh parsley½ bunch fresh tarragon½ bunch fresh chervil2 tbsp capers, drained2 garlic cloves, roughly chopped150ml/5¼fl oz olive oil ½ bunch fresh parsley ½ bunch fresh tarragon ½ bunch fresh chervil 2 tbsp capers, drained 2 garlic cloves, roughly chopped 150ml/5¼fl oz olive oil mixed salad leaves mixed salad leaves Method For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side.For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth.Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. | {
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"title": "Grilled vegetable and halloumi skewers recipe",
"content": "Grilled vegetable and halloumi skewers with warm salsa verde An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledvegetableswit_91417_16x9.jpg These quick and easy veggie skewers with halloumi are a brilliant barbecue addition. 400g/14¼oz halloumi cheese, cut into chunks1 red pepper, seeds removed, cut into chunks1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges1 courgette, cut into chunks2 tbsp olive oil 400g/14¼oz halloumi cheese, cut into chunks 1 red pepper, seeds removed, cut into chunks 1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges 1 courgette, cut into chunks 2 tbsp olive oil ½ bunch fresh parsley½ bunch fresh tarragon½ bunch fresh chervil2 tbsp capers, drained2 garlic cloves, roughly chopped150ml/5¼fl oz olive oil ½ bunch fresh parsley ½ bunch fresh tarragon ½ bunch fresh chervil 2 tbsp capers, drained 2 garlic cloves, roughly chopped 150ml/5¼fl oz olive oil mixed salad leaves mixed salad leaves Method For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side.For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth.Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves."
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} | ed3afcd0ba8457f250066f45dc18069a3f95deef10bfc9155aa7fa77709f21bd | Cinnamon, ginger and red chilli wings recipe
An average of 5.0 out of 5 stars from 2 ratings Don't be alarmed by the long timings of this recipe. There is very little work to do, and the flavours are amazing. 1 head garlic1 bunch fresh thyme, roughly chopped3 tbsp grated ginger, including its skin6 dried red chillies, roughly broken4 tbsp sea salt 1 head garlic 1 bunch fresh thyme, roughly chopped 3 tbsp grated ginger, including its skin 6 dried red chillies, roughly broken 4 tbsp sea salt 12 chicken wings, skin on2 x 4cm/1½in cinnamon sticks500-700ml/17fl oz-1¼ pints vegetable oil or rapeseed oil 12 chicken wings, skin on 2 x 4cm/1½in cinnamon sticks 500-700ml/17fl oz-1¼ pints vegetable oil or rapeseed oil 3 tsp rubbed sage or crushed dried sage1 tbsp garlic powder (optional)1 tbsp vegetable bouillon powder1 tsp chilli powder1 tsp dried thyme½ tbsp sea salt 3 tsp rubbed sage or crushed dried sage 1 tbsp garlic powder (optional) 1 tbsp vegetable bouillon powder 1 tsp chilli powder 1 tsp dried thyme ½ tbsp sea salt coleslaw, such as Hairy Bikers' Asian slaw coleslaw, such as Hairy Bikers' Asian slaw Hairy Bikers' Asian slaw Method For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible.When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time.Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7.Blend together the ingredients for the dusting in a food-processor and set aside.When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp.Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible. For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible. When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time. When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time. Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7. Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7. Blend together the ingredients for the dusting in a food-processor and set aside. Blend together the ingredients for the dusting in a food-processor and set aside. When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp. When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp. Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! Recipe tips The spice mix in this recipe is great on chips, amazing on baked potatoes, and if you’re grilling on the barbecue just sprinkle some of this over your meat. | {
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"title": "Cinnamon, ginger and red chilli wings recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Don't be alarmed by the long timings of this recipe. There is very little work to do, and the flavours are amazing. 1 head garlic1 bunch fresh thyme, roughly chopped3 tbsp grated ginger, including its skin6 dried red chillies, roughly broken4 tbsp sea salt 1 head garlic 1 bunch fresh thyme, roughly chopped 3 tbsp grated ginger, including its skin 6 dried red chillies, roughly broken 4 tbsp sea salt 12 chicken wings, skin on2 x 4cm/1½in cinnamon sticks500-700ml/17fl oz-1¼ pints vegetable oil or rapeseed oil 12 chicken wings, skin on 2 x 4cm/1½in cinnamon sticks 500-700ml/17fl oz-1¼ pints vegetable oil or rapeseed oil 3 tsp rubbed sage or crushed dried sage1 tbsp garlic powder (optional)1 tbsp vegetable bouillon powder1 tsp chilli powder1 tsp dried thyme½ tbsp sea salt 3 tsp rubbed sage or crushed dried sage 1 tbsp garlic powder (optional) 1 tbsp vegetable bouillon powder 1 tsp chilli powder 1 tsp dried thyme ½ tbsp sea salt coleslaw, such as Hairy Bikers' Asian slaw coleslaw, such as Hairy Bikers' Asian slaw Hairy Bikers' Asian slaw Method For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible.When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time.Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7.Blend together the ingredients for the dusting in a food-processor and set aside.When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp.Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible. For the cure, cut the head of garlic several times across the width and discard as much of the papery skin as you can. Put the garlic in a large shallow dish and add all of the remaining cure ingredients. With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible. When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time. When ready to cook the chicken, preheat the oven to 150C/300F/Gas 2. Remove the chicken wings from the fridge, wipe off the cure with kitchen paper and pat as dry as possible. Place them in a deep ovenproof pot with a tightly fitting lid, add the cinnamon sticks and enough oil to cover the wings. Cover with the lid and cook in the preheated oven for three hours; there is no need to disturb the dish during this time. Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7. Remove the pot from the oven and leave the chicken to cool slightly in the oil while you make the dusting. The chicken will need one final quick cook in the oven, so if you want to serve them immediately, increase the temperature to 220C/425F/Gas 7. Blend together the ingredients for the dusting in a food-processor and set aside. Blend together the ingredients for the dusting in a food-processor and set aside. When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp. When the chicken wings have cooled, line a dish with a double layer of kitchen paper. With a slotted spoon, remove the chicken wings from the oil (carefully as they will be very tender) and place on the kitchen paper for a few minutes. Carefully transfer the wings to a roasting tin, and roast for 12 minutes or so or until crisp. Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! Remove the wings from the oven and pat with kitchen paper again. Shake over the dusting mixture and serve, allowing three chicken wings per person. Serve any extra dusting alongside in case you want to add even more! Recipe tips The spice mix in this recipe is great on chips, amazing on baked potatoes, and if you’re grilling on the barbecue just sprinkle some of this over your meat."
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} | 4da87b202869097d38a4366a0d5e78b3986c0ba409f336365d5415602d9034b7 | Spiced lamb burgers with herbed yoghurt recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedlambburgerswit_86435_16x9.jpg This may not sound like an overtly Indian dish and in a way it isn't, but people in India have always eaten kebabs, either as they are or wrapped in flatbread. 1 small onion, quartered 4cm/1½ in piece fresh ginger4 large garlic cloves 20g/¾oz fresh coriander, stalks and leaves2-3 green chillies, chopped or ½-1 tsp red chilli powder450g/1lb lamb mince¾ tsp ground cumin1½ tsp garam masala1 tsp salt, or to taste1 large free-range egg2 slices thick-cut white bread, processed to crumbs in a food processor2 tbsp oil, for greasing 1 small onion, quartered 4cm/1½ in piece fresh ginger 4 large garlic cloves 20g/¾oz fresh coriander, stalks and leaves 2-3 green chillies, chopped or ½-1 tsp red chilli powder 450g/1lb lamb mince ¾ tsp ground cumin 1½ tsp garam masala 1 tsp salt, or to taste 1 large free-range egg 2 slices thick-cut white bread, processed to crumbs in a food processor 2 tbsp oil, for greasing 200g/7oz Greek-style yoghurt30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint 1-2 green chillies, finely chopped (optional)salt, to taste½ tsp freshly ground black pepper 200g/7oz Greek-style yoghurt 30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint 1-2 green chillies, finely chopped (optional) salt, to taste ½ tsp freshly ground black pepper 6 hamburger buns1 onion, sliced crosswise into large rings2 ripe plum tomatoes, sliced crosswisecrunchy lettuce leaves 6 hamburger buns 1 onion, sliced crosswise into large rings 2 ripe plum tomatoes, sliced crosswise crunchy lettuce leaves Method For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun. | {
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"title": "Spiced lamb burgers with herbed yoghurt recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedlambburgerswit_86435_16x9.jpg This may not sound like an overtly Indian dish and in a way it isn't, but people in India have always eaten kebabs, either as they are or wrapped in flatbread. 1 small onion, quartered 4cm/1½ in piece fresh ginger4 large garlic cloves 20g/¾oz fresh coriander, stalks and leaves2-3 green chillies, chopped or ½-1 tsp red chilli powder450g/1lb lamb mince¾ tsp ground cumin1½ tsp garam masala1 tsp salt, or to taste1 large free-range egg2 slices thick-cut white bread, processed to crumbs in a food processor2 tbsp oil, for greasing 1 small onion, quartered 4cm/1½ in piece fresh ginger 4 large garlic cloves 20g/¾oz fresh coriander, stalks and leaves 2-3 green chillies, chopped or ½-1 tsp red chilli powder 450g/1lb lamb mince ¾ tsp ground cumin 1½ tsp garam masala 1 tsp salt, or to taste 1 large free-range egg 2 slices thick-cut white bread, processed to crumbs in a food processor 2 tbsp oil, for greasing 200g/7oz Greek-style yoghurt30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint 1-2 green chillies, finely chopped (optional)salt, to taste½ tsp freshly ground black pepper 200g/7oz Greek-style yoghurt 30g/1oz fresh coriander leaves 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint 1-2 green chillies, finely chopped (optional) salt, to taste ½ tsp freshly ground black pepper 6 hamburger buns1 onion, sliced crosswise into large rings2 ripe plum tomatoes, sliced crosswisecrunchy lettuce leaves 6 hamburger buns 1 onion, sliced crosswise into large rings 2 ripe plum tomatoes, sliced crosswise crunchy lettuce leaves Method For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun."
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} | 05551df1cdcb9727828a268e5f237c91301481a3c7a4845edad5959f4be3896c | Parsley, tomato and bulgar wheat salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsleytomatoandburg_73147_16x9.jpg The fine bulgar wheat in this easy salad soaks up just enough water and tomato juices to be tender, but still with bite. 30g/1¼oz fine bulgar wheat600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square½ bunch spring onions, trimmed and very thinly sliced2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely choppedsmall bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped¼ tsp ground cinnamon ½ tsp ground allspice½ tsp finely ground black peppersalt 1 lemon, juice only5 tbsp extra virgin olive oil4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried) 30g/1¼oz fine bulgar wheat 600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square ½ bunch spring onions, trimmed and very thinly sliced 2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped small bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped ¼ tsp ground cinnamon ½ tsp ground allspice ½ tsp finely ground black pepper salt 1 lemon, juice only 5 tbsp extra virgin olive oil 4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried) Method Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves. Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves. | {
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"title": "Parsley, tomato and bulgar wheat salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsleytomatoandburg_73147_16x9.jpg The fine bulgar wheat in this easy salad soaks up just enough water and tomato juices to be tender, but still with bite. 30g/1¼oz fine bulgar wheat600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square½ bunch spring onions, trimmed and very thinly sliced2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely choppedsmall bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped¼ tsp ground cinnamon ½ tsp ground allspice½ tsp finely ground black peppersalt 1 lemon, juice only5 tbsp extra virgin olive oil4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried) 30g/1¼oz fine bulgar wheat 600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square ½ bunch spring onions, trimmed and very thinly sliced 2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped small bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped ¼ tsp ground cinnamon ½ tsp ground allspice ½ tsp finely ground black pepper salt 1 lemon, juice only 5 tbsp extra virgin olive oil 4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried) Method Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves. Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves. Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves."
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} | cb07921d2922f51475187800549c61352230140359ad1bdd78f6ec88ec7827de | Salted almond ice cream recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_ice_cream_44885_16x9.jpg Make sure you’ve pre-chilled your ice cream maker ready to stir up this toasted and salted almond treat from Family Cooking Showdown. 40g/1½oz flaked almonds3g sea salt flakes150ml/5fl oz full-fat milk150g/5½oz double cream1 vanilla pod, split and seeds scraped out50g/1¾oz caster sugar2 free-range egg yolks 40g/1½oz flaked almonds 3g sea salt flakes 150ml/5fl oz full-fat milk 150g/5½oz double cream 1 vanilla pod, split and seeds scraped out 50g/1¾oz caster sugar 2 free-range egg yolks Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool.Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat.Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely.Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Take out of the freezer 5 minutes before serving. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_ice_cream_44885_16x9.jpg Make sure you’ve pre-chilled your ice cream maker ready to stir up this toasted and salted almond treat from Family Cooking Showdown. 40g/1½oz flaked almonds3g sea salt flakes150ml/5fl oz full-fat milk150g/5½oz double cream1 vanilla pod, split and seeds scraped out50g/1¾oz caster sugar2 free-range egg yolks 40g/1½oz flaked almonds 3g sea salt flakes 150ml/5fl oz full-fat milk 150g/5½oz double cream 1 vanilla pod, split and seeds scraped out 50g/1¾oz caster sugar 2 free-range egg yolks Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool.Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat.Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely.Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Take out of the freezer 5 minutes before serving."
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} | ead668aa9913fe24a6619bd8b43392a6b868f1c3f8597ddc926ac322aaa7fc32 | Fiery red rice salad recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01wtx28.jpg This is a hot salad that would be fabulous to serve on a buffet table for a summer supper or barbecue. It is delicious served with chargrilled meats, chicken or fish. Each serving provides 236kcal, 4g protein, 42g carbohydrate (of which 6g sugars), 5g fat (of which 0.8g saturates), 2.5g fibre and 0.6g salt. 450g/1lb Camargue red rice 1 tsp salt6 carrots8 spring onions small bunch coriander leaves, chopped 450g/1lb Camargue red rice 1 tsp salt 6 carrots 8 spring onions small bunch coriander leaves, chopped 4 limes, finely grated zest and juice only4 tsp honey2 red chillies, finely chopped4 tbsp light olive oil2 tbsp cider vinegarsalt and pepper 4 limes, finely grated zest and juice only 4 tsp honey 2 red chillies, finely chopped 4 tbsp light olive oil 2 tbsp cider vinegar salt and pepper Method Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander.For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake.Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite. Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite. Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander. Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander. For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake. For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Recipe tips Camargue rice from France, is a brownish red colour and has a nutty flavour, it takes about 20 mins to simmer but should still retain a little ‘bite’ when cooked. Add as little or as much red chilli as you like. Don’t waste any leftover chilli, it can be frozen in a little plastic bag and is easy to chop from frozen. | {
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"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01wtx28.jpg This is a hot salad that would be fabulous to serve on a buffet table for a summer supper or barbecue. It is delicious served with chargrilled meats, chicken or fish. Each serving provides 236kcal, 4g protein, 42g carbohydrate (of which 6g sugars), 5g fat (of which 0.8g saturates), 2.5g fibre and 0.6g salt. 450g/1lb Camargue red rice 1 tsp salt6 carrots8 spring onions small bunch coriander leaves, chopped 450g/1lb Camargue red rice 1 tsp salt 6 carrots 8 spring onions small bunch coriander leaves, chopped 4 limes, finely grated zest and juice only4 tsp honey2 red chillies, finely chopped4 tbsp light olive oil2 tbsp cider vinegarsalt and pepper 4 limes, finely grated zest and juice only 4 tsp honey 2 red chillies, finely chopped 4 tbsp light olive oil 2 tbsp cider vinegar salt and pepper Method Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander.For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake.Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite. Measure the rice in a jug, then place in a pan with double the volume of boiling water. Add the salt. Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite. Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander. Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander. For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake. For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top. Recipe tips Camargue rice from France, is a brownish red colour and has a nutty flavour, it takes about 20 mins to simmer but should still retain a little ‘bite’ when cooked. Add as little or as much red chilli as you like. Don’t waste any leftover chilli, it can be frozen in a little plastic bag and is easy to chop from frozen."
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} | 104a047baf4edb2b99adac6086529d81ddecc995fe6cdc1fd3c8a33c57c44d84 | Aubergine and red pepper Greek salad recipe
An average of 4.8 out of 5 stars from 4 ratings Smoky, fresh and satisfying. A vegetable salad with a difference that no one will be able to put down. 1 small-medium aubergine (around 250g/9oz)1 large red pepper25g/1oz bunch fresh flat leaf parsley, leaves roughly chopped, plus extra to garnish3 garlic cloves, roughly chopped8 tbsp extra virgin olive oil, plus extra for drizzlingflaked sea salt1 fresh French bread baton, diagonally sliced into 6 pieces2 tbsp fresh lemon juicefreshly ground black pepper 1 small-medium aubergine (around 250g/9oz) 1 large red pepper 25g/1oz bunch fresh flat leaf parsley, leaves roughly chopped, plus extra to garnish 3 garlic cloves, roughly chopped 8 tbsp extra virgin olive oil, plus extra for drizzling flaked sea salt 1 fresh French bread baton, diagonally sliced into 6 pieces 2 tbsp fresh lemon juice freshly ground black pepper Method Preheat the oven to 220C/200F/Gas 7. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl.Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper.Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges.Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together.Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts. Preheat the oven to 220C/200F/Gas 7. Preheat the oven to 220C/200F/Gas 7. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl. Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper. Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper. Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges. Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges. Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together. Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together. Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts. Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts. | {
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"title": "Aubergine and red pepper Greek salad recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Smoky, fresh and satisfying. A vegetable salad with a difference that no one will be able to put down. 1 small-medium aubergine (around 250g/9oz)1 large red pepper25g/1oz bunch fresh flat leaf parsley, leaves roughly chopped, plus extra to garnish3 garlic cloves, roughly chopped8 tbsp extra virgin olive oil, plus extra for drizzlingflaked sea salt1 fresh French bread baton, diagonally sliced into 6 pieces2 tbsp fresh lemon juicefreshly ground black pepper 1 small-medium aubergine (around 250g/9oz) 1 large red pepper 25g/1oz bunch fresh flat leaf parsley, leaves roughly chopped, plus extra to garnish 3 garlic cloves, roughly chopped 8 tbsp extra virgin olive oil, plus extra for drizzling flaked sea salt 1 fresh French bread baton, diagonally sliced into 6 pieces 2 tbsp fresh lemon juice freshly ground black pepper Method Preheat the oven to 220C/200F/Gas 7. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl.Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper.Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges.Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together.Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts. Preheat the oven to 220C/200F/Gas 7. Preheat the oven to 220C/200F/Gas 7. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Carefully place the aubergine and the pepper against an open hob gas flame, carefully turning regularly with tongs until the skin is blackened and blistered and the vegetables are soft. You can also do this under a very hot grill or barbecue, keeping very close to the heat and turning the vegetables every few minutes. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl. Place the vegetables in a heat-proof bowl, cover with a plate and leave for 3–4 minutes or until cool enough to handle. Remove the pepper skin and discard. Cut the pepper in half, remove the stem and scoop out the seeds. Cut the flesh into roughly 2cm/¾in chunks and put into a serving bowl. Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper. Put the aubergine on a chopping board, trim the ends and discard most of the skin. Leaving some on will give the salad a smoky flavour. Cut the aubergine into roughly 2cm/¾in chunks and add to the pepper. Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges. Put the parsley, garlic, olive oil and salt into a blender and pulse to make a thin dressing. Spread 1 teaspoon of the herb dressing over one side of each slice of bread and place on a baking tray, herb side up. Drizzle with a little oil and bake for 10 minutes, or until the bread is golden-brown and crisp around the edges. Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together. Drizzle the rest of the dressing over the vegetables, add the lemon juice, season with ground black pepper and a little more salt if needed and toss together. Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts. Sprinkle roughly chopped parsley over the salad and serve with the garlic toasts."
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} | 228bcd09ff0857edf2b0fc35eb1b76a5bbaa1fd90799a41a26a6d17ffefa6175 | Barbecued veal chops with fresh herbs and salmoriglio recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecuedvealchopswi_91628_16x9.jpg 4 x 200g/7oz thick-cut rose veal loin chops 4 tbsp extra virgin olive oil 2 tbsp fennel seedslarge bunch fresh sage, roughly torn 6-8 sprigs fresh thyme, broken into smaller lengths 4 large sprigs fresh rosemary, broken into smaller lengths2 garlic bulbs, cut in half horizontally, then broken into smaller pieces2 unwaxed lemons, rind peeled from the fruit in long stripsfreshly ground black peppersea salt flakes 4 x 200g/7oz thick-cut rose veal loin chops 4 tbsp extra virgin olive oil 2 tbsp fennel seeds large bunch fresh sage, roughly torn 6-8 sprigs fresh thyme, broken into smaller lengths 4 large sprigs fresh rosemary, broken into smaller lengths 2 garlic bulbs, cut in half horizontally, then broken into smaller pieces 2 unwaxed lemons, rind peeled from the fruit in long strips freshly ground black pepper sea salt flakes large handful finely chopped fresh marjoram leaves5 tbsp extra virgin olive oil½ lemon, juice only, plus lemon wedges, to serve½ tsp sea salt flakes large handful finely chopped fresh marjoram leaves 5 tbsp extra virgin olive oil ½ lemon, juice only, plus lemon wedges, to serve ½ tsp sea salt flakes Method Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Thirty minutes before you want to start cooking, light the barbecue outdoors.When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check).When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse.To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce. Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Thirty minutes before you want to start cooking, light the barbecue outdoors. Thirty minutes before you want to start cooking, light the barbecue outdoors. When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check). Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check). When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse. To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce. To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/barbecuedvealchopswi_91628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Barbecued veal chops with fresh herbs and salmoriglio recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecuedvealchopswi_91628_16x9.jpg 4 x 200g/7oz thick-cut rose veal loin chops 4 tbsp extra virgin olive oil 2 tbsp fennel seedslarge bunch fresh sage, roughly torn 6-8 sprigs fresh thyme, broken into smaller lengths 4 large sprigs fresh rosemary, broken into smaller lengths2 garlic bulbs, cut in half horizontally, then broken into smaller pieces2 unwaxed lemons, rind peeled from the fruit in long stripsfreshly ground black peppersea salt flakes 4 x 200g/7oz thick-cut rose veal loin chops 4 tbsp extra virgin olive oil 2 tbsp fennel seeds large bunch fresh sage, roughly torn 6-8 sprigs fresh thyme, broken into smaller lengths 4 large sprigs fresh rosemary, broken into smaller lengths 2 garlic bulbs, cut in half horizontally, then broken into smaller pieces 2 unwaxed lemons, rind peeled from the fruit in long strips freshly ground black pepper sea salt flakes large handful finely chopped fresh marjoram leaves5 tbsp extra virgin olive oil½ lemon, juice only, plus lemon wedges, to serve½ tsp sea salt flakes large handful finely chopped fresh marjoram leaves 5 tbsp extra virgin olive oil ½ lemon, juice only, plus lemon wedges, to serve ½ tsp sea salt flakes Method Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Thirty minutes before you want to start cooking, light the barbecue outdoors.When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check).When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse.To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce. Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours. Thirty minutes before you want to start cooking, light the barbecue outdoors. Thirty minutes before you want to start cooking, light the barbecue outdoors. When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall. Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check). Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check). When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse. To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce. To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce."
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} | 4bd861582f30812f388b157607bf5c685bb5f387bd9b9b23d2622fa10817bd27 | Turkish-inspired couscous with chicken thighs recipe
An average of 4.8 out of 5 stars from 8 ratings The perfect quick dinner packed with flavour! Fresh vegetables and charred chicken make for the perfect alfresco evening meal. 1 tsp smoked paprika1 lemon, zest and juice1 garlic cloves, chopped300g/10½oz chicken thighs, meat cut into pieces2 tbsp olive oil1 tbsp cumin seeds2 tbsp fennel seeds½ tbsp dried chilli flakes1 onion, chopped or grated½ red pepper, chopped1 plum tomato, chopped50g/1¾oz capers½ bunch fresh flatleaf parsley, chopped, plus extra to garnish½ bunch fresh mint, chopped, plus extra to garnishpinch salt 1 tsp smoked paprika 1 lemon, zest and juice 1 garlic cloves, chopped 300g/10½oz chicken thighs, meat cut into pieces 2 tbsp olive oil 1 tbsp cumin seeds 2 tbsp fennel seeds ½ tbsp dried chilli flakes 1 onion, chopped or grated ½ red pepper, chopped 1 plum tomato, chopped 50g/1¾oz capers ½ bunch fresh flatleaf parsley, chopped, plus extra to garnish ½ bunch fresh mint, chopped, plus extra to garnish pinch salt 200g/7oz couscous2 tbsp extra virgin olive oil1 tbsp runny honey 200g/7oz couscous 2 tbsp extra virgin olive oil 1 tbsp runny honey 100g/3½oz thick Greek-style yoghurt½ cucumber, peeled and grated2 tbsp extra virgin olive oil1 tsp white wine vinegarpinch salt 100g/3½oz thick Greek-style yoghurt ½ cucumber, peeled and grated 2 tbsp extra virgin olive oil 1 tsp white wine vinegar pinch salt Method To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes.Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat.To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/turkish-inspired_11382",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Turkish-inspired couscous with chicken thighs recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings The perfect quick dinner packed with flavour! Fresh vegetables and charred chicken make for the perfect alfresco evening meal. 1 tsp smoked paprika1 lemon, zest and juice1 garlic cloves, chopped300g/10½oz chicken thighs, meat cut into pieces2 tbsp olive oil1 tbsp cumin seeds2 tbsp fennel seeds½ tbsp dried chilli flakes1 onion, chopped or grated½ red pepper, chopped1 plum tomato, chopped50g/1¾oz capers½ bunch fresh flatleaf parsley, chopped, plus extra to garnish½ bunch fresh mint, chopped, plus extra to garnishpinch salt 1 tsp smoked paprika 1 lemon, zest and juice 1 garlic cloves, chopped 300g/10½oz chicken thighs, meat cut into pieces 2 tbsp olive oil 1 tbsp cumin seeds 2 tbsp fennel seeds ½ tbsp dried chilli flakes 1 onion, chopped or grated ½ red pepper, chopped 1 plum tomato, chopped 50g/1¾oz capers ½ bunch fresh flatleaf parsley, chopped, plus extra to garnish ½ bunch fresh mint, chopped, plus extra to garnish pinch salt 200g/7oz couscous2 tbsp extra virgin olive oil1 tbsp runny honey 200g/7oz couscous 2 tbsp extra virgin olive oil 1 tbsp runny honey 100g/3½oz thick Greek-style yoghurt½ cucumber, peeled and grated2 tbsp extra virgin olive oil1 tsp white wine vinegarpinch salt 100g/3½oz thick Greek-style yoghurt ½ cucumber, peeled and grated 2 tbsp extra virgin olive oil 1 tsp white wine vinegar pinch salt Method To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes.Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat.To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve."
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} | 27ac20c1d9e199b0ea4ab51acf4c9c16360a2c8c0acfb97ee0fb61660d1b1677 | Spiced ginger mojito recipe
An average of 4.0 out of 5 stars from 1 rating Ingredients 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top upsprig fresh mint, to garnishslice fresh ginger, to garnish 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top up sprig fresh mint, to garnish slice fresh ginger, to garnish Method Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin.Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer.Garnish with a sprig of mint and a thin slice of fresh ginger. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Garnish with a sprig of mint and a thin slice of fresh ginger. Garnish with a sprig of mint and a thin slice of fresh ginger. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicedgingermojito_85887",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced ginger mojito recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Ingredients 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top upsprig fresh mint, to garnishslice fresh ginger, to garnish 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top up sprig fresh mint, to garnish slice fresh ginger, to garnish Method Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin.Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer.Garnish with a sprig of mint and a thin slice of fresh ginger. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Garnish with a sprig of mint and a thin slice of fresh ginger. Garnish with a sprig of mint and a thin slice of fresh ginger."
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} | 614a99026a87d484dfeb0f3d1db7f47db705ee43db00e33b450ad051ef3a102c | Lamb koftas and baba ganoush recipe
An average of 4.7 out of 5 stars from 3 ratings A great summer recipe for sharing with friends. The koftas can be cooked in a pan, oven or over a barbecue, depending on how kind the weather is to you. 500g/1lb lamb mince1 tsp ground coriander1 tsp ground cumin1 tsp ground turmeric1 garlic clove, crushed1 lime, juice only1 green chilli, finely chopped2-3 tbsp freshly chopped coriandersalt and pepper4-5 tsp vegetable oil, for fryingflatbreads, to serve 500g/1lb lamb mince 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 garlic clove, crushed 1 lime, juice only 1 green chilli, finely chopped 2-3 tbsp freshly chopped coriander salt and pepper 4-5 tsp vegetable oil, for frying flatbreads, to serve 2 aubergines2 garlic cloves4 tbsp tahini2 lemons, juice only1 tsp ground cumin2 tbsp olive oil2 tbsp freshly chopped parsley 2 aubergines 2 garlic cloves 4 tbsp tahini 2 lemons, juice only 1 tsp ground cumin 2 tbsp olive oil 2 tbsp freshly chopped parsley Method For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.Serve the cooked koftas with the baba ganoush and flatbreads. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Serve the cooked koftas with the baba ganoush and flatbreads. Serve the cooked koftas with the baba ganoush and flatbreads. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings A great summer recipe for sharing with friends. The koftas can be cooked in a pan, oven or over a barbecue, depending on how kind the weather is to you. 500g/1lb lamb mince1 tsp ground coriander1 tsp ground cumin1 tsp ground turmeric1 garlic clove, crushed1 lime, juice only1 green chilli, finely chopped2-3 tbsp freshly chopped coriandersalt and pepper4-5 tsp vegetable oil, for fryingflatbreads, to serve 500g/1lb lamb mince 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 garlic clove, crushed 1 lime, juice only 1 green chilli, finely chopped 2-3 tbsp freshly chopped coriander salt and pepper 4-5 tsp vegetable oil, for frying flatbreads, to serve 2 aubergines2 garlic cloves4 tbsp tahini2 lemons, juice only1 tsp ground cumin2 tbsp olive oil2 tbsp freshly chopped parsley 2 aubergines 2 garlic cloves 4 tbsp tahini 2 lemons, juice only 1 tsp ground cumin 2 tbsp olive oil 2 tbsp freshly chopped parsley Method For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.Serve the cooked koftas with the baba ganoush and flatbreads. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley. Serve the cooked koftas with the baba ganoush and flatbreads. Serve the cooked koftas with the baba ganoush and flatbreads."
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} | 32ccf370cb81b0ec58aea0158daa6001753bd323719b93141cc619a0287c16b6 | Lamb koftas with muhammara and glazed aubergine recipe
An average of 4.2 out of 5 stars from 6 ratings This Middle Eastern-style dish serves spicy lamb koftas with a red pepper dip and sticky aubergine. 2 large aubergines, peeled and cut into 2.5cm/1in thick slices3–4 tbsp olive oil2 tbsp pomegranate molasses3 tbsp runny honey or maple syrup1 spring onion, thinly sliced diagonally from root to tipgenerous handful salted peanuts, toasted and roughly choppedsea salt flakes 2 large aubergines, peeled and cut into 2.5cm/1in thick slices 3–4 tbsp olive oil 2 tbsp pomegranate molasses 3 tbsp runny honey or maple syrup 1 spring onion, thinly sliced diagonally from root to tip generous handful salted peanuts, toasted and roughly chopped sea salt flakes 500g/1lb 2oz lamb mince (20% fat)4 spring onions, thinly sliced from root to tip1 heaped tbsp dried wild oregano2 tbsp dried barberries2 tsp pul biber chilli flakes1 tsp cumin seeds1 tsp ground coriander2 garlic cloves, crushed50g/1¾oz pine nuts½ tsp bicarbonate of sodasea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince (20% fat) 4 spring onions, thinly sliced from root to tip 1 heaped tbsp dried wild oregano 2 tbsp dried barberries 2 tsp pul biber chilli flakes 1 tsp cumin seeds 1 tsp ground coriander 2 garlic cloves, crushed 50g/1¾oz pine nuts ½ tsp bicarbonate of soda sea salt flakes and freshly ground black pepper 480–500g jar roasted red peppers in brine100g/3½oz hazelnuts, roasted and chopped2 garlic cloves, minced½ slice white bread, torn into small chunks3 tbsp olive oil, plus extra for drizzling1 tsp chilli flakes½ lemon, juice only1 small packet (about 30g/1oz) fresh flatleaf parsley, finely choppedsea salt flakes and freshly ground black pepper 480–500g jar roasted red peppers in brine 100g/3½oz hazelnuts, roasted and chopped 2 garlic cloves, minced ½ slice white bread, torn into small chunks 3 tbsp olive oil, plus extra for drizzling 1 tsp chilli flakes ½ lemon, juice only 1 small packet (about 30g/1oz) fresh flatleaf parsley, finely chopped sea salt flakes and freshly ground black pepper 2 mini baguettespickled cucumbers, slicedspring onions, thinly slicedhandful pomegranate seedsdill sprigsmixed salad leavesGreek-style yoghurt toasted mini pitta breads 2 mini baguettes pickled cucumbers, sliced spring onions, thinly sliced handful pomegranate seeds dill sprigs mixed salad leaves Greek-style yoghurt toasted mini pitta breads Method To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned.Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Place on the baking tray and bake for 12–14 minutes, until browned on top.To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned. Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Place on the baking tray and bake for 12–14 minutes, until browned on top. Place on the baking tray and bake for 12–14 minutes, until browned on top. To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls. | {
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"content": "An average of 4.2 out of 5 stars from 6 ratings This Middle Eastern-style dish serves spicy lamb koftas with a red pepper dip and sticky aubergine. 2 large aubergines, peeled and cut into 2.5cm/1in thick slices3–4 tbsp olive oil2 tbsp pomegranate molasses3 tbsp runny honey or maple syrup1 spring onion, thinly sliced diagonally from root to tipgenerous handful salted peanuts, toasted and roughly choppedsea salt flakes 2 large aubergines, peeled and cut into 2.5cm/1in thick slices 3–4 tbsp olive oil 2 tbsp pomegranate molasses 3 tbsp runny honey or maple syrup 1 spring onion, thinly sliced diagonally from root to tip generous handful salted peanuts, toasted and roughly chopped sea salt flakes 500g/1lb 2oz lamb mince (20% fat)4 spring onions, thinly sliced from root to tip1 heaped tbsp dried wild oregano2 tbsp dried barberries2 tsp pul biber chilli flakes1 tsp cumin seeds1 tsp ground coriander2 garlic cloves, crushed50g/1¾oz pine nuts½ tsp bicarbonate of sodasea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince (20% fat) 4 spring onions, thinly sliced from root to tip 1 heaped tbsp dried wild oregano 2 tbsp dried barberries 2 tsp pul biber chilli flakes 1 tsp cumin seeds 1 tsp ground coriander 2 garlic cloves, crushed 50g/1¾oz pine nuts ½ tsp bicarbonate of soda sea salt flakes and freshly ground black pepper 480–500g jar roasted red peppers in brine100g/3½oz hazelnuts, roasted and chopped2 garlic cloves, minced½ slice white bread, torn into small chunks3 tbsp olive oil, plus extra for drizzling1 tsp chilli flakes½ lemon, juice only1 small packet (about 30g/1oz) fresh flatleaf parsley, finely choppedsea salt flakes and freshly ground black pepper 480–500g jar roasted red peppers in brine 100g/3½oz hazelnuts, roasted and chopped 2 garlic cloves, minced ½ slice white bread, torn into small chunks 3 tbsp olive oil, plus extra for drizzling 1 tsp chilli flakes ½ lemon, juice only 1 small packet (about 30g/1oz) fresh flatleaf parsley, finely chopped sea salt flakes and freshly ground black pepper 2 mini baguettespickled cucumbers, slicedspring onions, thinly slicedhandful pomegranate seedsdill sprigsmixed salad leavesGreek-style yoghurt toasted mini pitta breads 2 mini baguettes pickled cucumbers, sliced spring onions, thinly sliced handful pomegranate seeds dill sprigs mixed salad leaves Greek-style yoghurt toasted mini pitta breads Method To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned.Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Place on the baking tray and bake for 12–14 minutes, until browned on top.To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned. To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned. Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long. Place on the baking tray and bake for 12–14 minutes, until browned on top. Place on the baking tray and bake for 12–14 minutes, until browned on top. To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls. To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls."
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} | f5d929d91da24584a3fb922bbcebdccc7526973284ebc6155930995764c05b00 | Kofta hara masala (Indian meatballs in a green sauce) recipe
To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. Shape into golf ball sizes.For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan.Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes.Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce.Once the oil starts to separate from the sauce, the koftas should be ready.For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain.Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced.When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage.After 10 minutes remove from heat.To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice. To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. Shape into golf ball sizes. Shape into golf ball sizes. For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan. For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan. Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes. Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce. Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce. Once the oil starts to separate from the sauce, the koftas should be ready. Once the oil starts to separate from the sauce, the koftas should be ready. For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain. For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain. Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced. Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced. When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage. When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage. After 10 minutes remove from heat. After 10 minutes remove from heat. To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice. To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice. | {
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"title": "Kofta hara masala (Indian meatballs in a green sauce) recipe",
"content": "To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. Shape into golf ball sizes.For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan.Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes.Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce.Once the oil starts to separate from the sauce, the koftas should be ready.For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain.Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced.When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage.After 10 minutes remove from heat.To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice. To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. To make the koftas, mix all the kofta ingredients together in a mixing bowl and combine thoroughly. Shape into golf ball sizes. Shape into golf ball sizes. For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan. For the green sauce, heat the oil in a non-stick saucepan. Add the sliced onions and fry until they are golden-brown. Remove and keep to one side, reserving the oil in the pan. Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Place all the other green sauce ingredients, except for the reserved oil and water, into a food processor or blender. Add all but one tablespoon of the fried onions (which you will use for the garnish) and blend to form a smooth paste. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes. Using the same saucepan in which the onions have been fried, reheat the reserved oil and add the spice paste to the pan. Fry for at least 2-5 minutes. Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce. Add the hot water to the pan and bring to the boil. Make sure that the sauce is bubbling, then add the koftas. Bring back to the boil and simmer for at least 30-45 minutes, partially covered, to allow the sauce to thicken and reduce. Once the oil starts to separate from the sauce, the koftas should be ready. Once the oil starts to separate from the sauce, the koftas should be ready. For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain. For the lemon and ginger rice, wash the rice in hot water then rinse several times in cold water to remove as much starch as possible. Cover the rice in plenty of cold water, add a little salt and soak for at least half an hour, then drain. Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced. Place the lemon juice and zest, half of the ginger julienne, salt and a teaspoon of ghee into a large, heavy-bottomed pan. Add the water and bring to the boil. Allow the ginger to soften slightly then add the drained rice and turmeric. Stir twice and cook the rice until the liquid is reduced. When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage. When the liquid starts to bubble, you will notice that the rice will form craters. As soon as this happens, reduce the heat to a simmer. Place a dry cloth over the pot then cover with a lid. Leave to simmer for at least 10 minutes. Do not open the lid during this stage. After 10 minutes remove from heat. After 10 minutes remove from heat. To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice. To serve, garnish the koftas with the reserved fried onions, toasted flaked almonds, cream and fresh mint and serve with the lemon and ginger rice."
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} | 0e499b4cbdfa34fa1c65f1c180e4cf15330c3a68ab728076f4331e67abbb6a82 | Golden mojito recipe
An average of 5.0 out of 5 stars from 1 rating By Wayne Collins From Something for the Weekend Shopping list Ingredients 8 fresh mint leaves1 lemon wedge2 tsp sugar syrup (sold as 'gomme' syrup)50ml/2fl oz golden rum1 tbsp lemon juiceginger ale, to top upsprig fresh mint, to garnish 8 fresh mint leaves 1 lemon wedge 2 tsp sugar syrup (sold as 'gomme' syrup) 50ml/2fl oz golden rum 1 tbsp lemon juice ginger ale, to top up sprig fresh mint, to garnish Method Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin.Add a handful of ice and stir well.Add the rum and lemon juice and stir well.Top up with ginger ale and garnish with a sprig of mint. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Add a handful of ice and stir well. Add a handful of ice and stir well. Add the rum and lemon juice and stir well. Add the rum and lemon juice and stir well. Top up with ginger ale and garnish with a sprig of mint. Top up with ginger ale and garnish with a sprig of mint. Related recipes Mojito. By Andy Pearson mojito recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mojito_85338_16x9.jpg Classic mojito. By Antony Worrall Thompson mojito recipes (4) Spiced ginger mojito. By Andy Pearson mojito recipes (4) | {
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Golden mojito recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating By Wayne Collins From Something for the Weekend Shopping list Ingredients 8 fresh mint leaves1 lemon wedge2 tsp sugar syrup (sold as 'gomme' syrup)50ml/2fl oz golden rum1 tbsp lemon juiceginger ale, to top upsprig fresh mint, to garnish 8 fresh mint leaves 1 lemon wedge 2 tsp sugar syrup (sold as 'gomme' syrup) 50ml/2fl oz golden rum 1 tbsp lemon juice ginger ale, to top up sprig fresh mint, to garnish Method Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin.Add a handful of ice and stir well.Add the rum and lemon juice and stir well.Top up with ginger ale and garnish with a sprig of mint. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Add a handful of ice and stir well. Add a handful of ice and stir well. Add the rum and lemon juice and stir well. Add the rum and lemon juice and stir well. Top up with ginger ale and garnish with a sprig of mint. Top up with ginger ale and garnish with a sprig of mint. Related recipes Mojito. By Andy Pearson mojito recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mojito_85338_16x9.jpg Classic mojito. By Antony Worrall Thompson mojito recipes (4) Spiced ginger mojito. By Andy Pearson mojito recipes (4)"
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} | 7d14ceaa5f41b1a6cb7e13b3861ef6dff6158237c6493b223276c30464e1b509 | Spicy Georgian beef soup recipe
An average of 5.0 out of 5 stars from 2 ratings This is a richly flavoured soup that is wonderfully spicy. It makes a really filling lunch or substantial dinner. 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin2 tbsp sunflower oil 2 onions, thinly sliced 1 bay leaf5 black peppercorns2 dried chillissalt and freshly ground black pepper 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin 2 tbsp sunflower oil 2 onions, thinly sliced 1 bay leaf 5 black peppercorns 2 dried chillis salt and freshly ground black pepper 1 tsp khmeli-suneli (Georgian spice mix)1 tsp coriander seeds, lightly toastedpinch saffron 1 carrot, peeled and diced100g/3½oz white long-grain rice1 beef tomato (skin removed and discarded), grated2 tbsp pomegranate molasses4 small garlic cloves, peeled100g/3½oz walnuts, toasted and chopped into small piecessea salt flakes and freshly ground black pepper2 tbsp finely chopped fresh coriander, to garnish2 tbsp finely chopped purple (or regular) fresh basil, to garnish6 slices sourdough bread 1 tsp khmeli-suneli (Georgian spice mix) 1 tsp coriander seeds, lightly toasted pinch saffron 1 carrot, peeled and diced 100g/3½oz white long-grain rice 1 beef tomato (skin removed and discarded), grated 2 tbsp pomegranate molasses 4 small garlic cloves, peeled 100g/3½oz walnuts, toasted and chopped into small pieces sea salt flakes and freshly ground black pepper 2 tbsp finely chopped fresh coriander, to garnish 2 tbsp finely chopped purple (or regular) fresh basil, to garnish 6 slices sourdough bread Method For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread. For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread. | {
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"delivery_version": "v1.0",
"title": "Spicy Georgian beef soup recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is a richly flavoured soup that is wonderfully spicy. It makes a really filling lunch or substantial dinner. 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin2 tbsp sunflower oil 2 onions, thinly sliced 1 bay leaf5 black peppercorns2 dried chillissalt and freshly ground black pepper 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin 2 tbsp sunflower oil 2 onions, thinly sliced 1 bay leaf 5 black peppercorns 2 dried chillis salt and freshly ground black pepper 1 tsp khmeli-suneli (Georgian spice mix)1 tsp coriander seeds, lightly toastedpinch saffron 1 carrot, peeled and diced100g/3½oz white long-grain rice1 beef tomato (skin removed and discarded), grated2 tbsp pomegranate molasses4 small garlic cloves, peeled100g/3½oz walnuts, toasted and chopped into small piecessea salt flakes and freshly ground black pepper2 tbsp finely chopped fresh coriander, to garnish2 tbsp finely chopped purple (or regular) fresh basil, to garnish6 slices sourdough bread 1 tsp khmeli-suneli (Georgian spice mix) 1 tsp coriander seeds, lightly toasted pinch saffron 1 carrot, peeled and diced 100g/3½oz white long-grain rice 1 beef tomato (skin removed and discarded), grated 2 tbsp pomegranate molasses 4 small garlic cloves, peeled 100g/3½oz walnuts, toasted and chopped into small pieces sea salt flakes and freshly ground black pepper 2 tbsp finely chopped fresh coriander, to garnish 2 tbsp finely chopped purple (or regular) fresh basil, to garnish 6 slices sourdough bread Method For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread. For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. For the stock, season the beef well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Place the beef in a large saucepan or casserole and cover with cold water (approximately 3 litres/5¼ pints). Bring to the boil then lower the heat and simmer for 1 hour. During cooking, skim off any scum that forms on the top of the stock. Add the onion, bay leaf, peppercorns and coriander seeds and cook for another 30–60 minutes, or until the meat is starting to fall apart and is very tender. Skim any scum from the surface of the stock again. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. Remove the bay leaf and peppercorns from the stock with a slotted spoon. Remove the beef from the stock with a slotted spoon, discard the bones and cut the beef into small pieces. Return the beef pieces to the stock. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. For the soup, add the chillies, saffron, carrot and rice to the stock in the saucepan and cook for 10 minutes. Add the tomato and pomegranate molasses and cook for another 10 minutes. Season with salt and pepper. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread. Bash the garlic with a pinch of sea salt flakes using a pestle and mortar. Add the walnuts and pound until it turns into a paste. Add the paste to the soup and cook for another 5 minutes, or until the soup is thick. Garnish with the coriander and basil and serve in warmed bowls with the sourdough bread."
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} | 351f955c5630549682d4bf0862bd147681808e6b55a32c685ae8bee753bced4b | Four-hour beef ribs, barbecue glaze and corn ribs recipe
To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside.To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender.Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.)Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool.Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside.To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve. To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside. To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender. Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.) Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.) Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool. Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside. Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside. To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve. | {
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"title": "Four-hour beef ribs, barbecue glaze and corn ribs recipe",
"content": "To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside.To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender.Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.)Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool.Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside.To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve. To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside. When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside. To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender. Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender. Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.) Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.) Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool. Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool. Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside. Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside. To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve. Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve."
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} | 2b2b5b5f9e209cf9a805f3090ee839a2f6bb70b4b9253f8ec810af7893672124 | Spiced fried beef ribs with sticky chilli chicken and egg-fried rice recipe
For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours.Preheat the oven to 200C/400F/Gas 6.For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved.Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky.Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm.Drain the beef ribs and pat dry with kitchen paper.Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully.Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper.For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork.Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through.Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander.To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander. For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours. For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky. Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky. Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm. Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm. Drain the beef ribs and pat dry with kitchen paper. Drain the beef ribs and pat dry with kitchen paper. Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully. Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully. Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper. Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper. For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork. For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork. Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through. Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry. Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander. Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander. To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander. To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander. | {
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"title": "Spiced fried beef ribs with sticky chilli chicken and egg-fried rice recipe",
"content": "For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours.Preheat the oven to 200C/400F/Gas 6.For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved.Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky.Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm.Drain the beef ribs and pat dry with kitchen paper.Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully.Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper.For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork.Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through.Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander.To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander. For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours. For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. Cover with water and place on the heat. Bring to the boil, then reduce to a simmer and simmer for 1½ hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky. Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky. Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm. Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm. Drain the beef ribs and pat dry with kitchen paper. Drain the beef ribs and pat dry with kitchen paper. Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully. Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl. Add the ribs and mix to coat fully. Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper. Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper. For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork. For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork. Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through. Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry. Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander. Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander. To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander. To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander."
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} | aba0d6fc9aabe0b4e539fab4f4dcf7c4e137e897abf79f1f5d07f6b312e928e0 | Bourbon-glazed sticky ribs with coleslaw and baked potatoes recipe
For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil.Once the mixture is boiling, reduce the heat until the mixture is simmering.Simmer for 1½ hours, stirring occasionally to prevent sticking.Preheat the oven to 200C/400F/Gas 6.Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate.For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined.With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.)Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper.Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside.For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt.Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes).To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley. For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil. For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil. Once the mixture is boiling, reduce the heat until the mixture is simmering. Once the mixture is boiling, reduce the heat until the mixture is simmering. Simmer for 1½ hours, stirring occasionally to prevent sticking. Simmer for 1½ hours, stirring occasionally to prevent sticking. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate. For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined. For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined. With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.) With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.) Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper. Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper. Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside. Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside. For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt. For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt. Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes). Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes). To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley. To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley. | {
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"title": "Bourbon-glazed sticky ribs with coleslaw and baked potatoes recipe",
"content": "For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil.Once the mixture is boiling, reduce the heat until the mixture is simmering.Simmer for 1½ hours, stirring occasionally to prevent sticking.Preheat the oven to 200C/400F/Gas 6.Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate.For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined.With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.)Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper.Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside.For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt.Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes).To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley. For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil. For the ribs, place the beef fore ribs, peppercorns, bay leaves, flatleaf parsley, onion and carrot into a large pan. Cover with water and bring to the boil. Once the mixture is boiling, reduce the heat until the mixture is simmering. Once the mixture is boiling, reduce the heat until the mixture is simmering. Simmer for 1½ hours, stirring occasionally to prevent sticking. Simmer for 1½ hours, stirring occasionally to prevent sticking. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a separate pan, stir well and bring the mixture to a simmer. Simmer for 1-2 minutes, then remove from the heat. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate. When the ribs have simmered for 1½ hours, dip them into the bourbon sauce, then place them onto a roasting tray, reserving the remaining sauce. Roast in the oven for 10-12 minutes, then spoon over more of the bourbon sauce. Continue to roast for a further 10-12 minutes, then remove from the oven and set aside on a warm plate. For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined. For the coleslaw, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor until smooth and well combined. With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.) With the food processor motor still running, gradually pour in the rapeseed oil and the olive oil in a thin stream until the mixture thickens to the consistency of thick mayonnaise. (You may not need all of both oils.) Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper. Transfer the mayonnaise mixture to a clean bowl. Gradually add the cold water and lemon juice in a thin stream, whisking continuously. Season, to taste, with salt and freshly ground black pepper. Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside. Place the carrots, cabbage and onion into a large mixing bowl and add enough mayonnaise to coat the vegetables. Stir until well combined and set aside. For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt. For the baked potatoes, rub the baking potatoes with olive oil and sprinkle over the salt. Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes). Place the potatoes onto the top shelf of the oven and bake for one hour, or until tender (allow more time for larger potatoes). To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley. To serve, divide the sticky ribs among four serving plates and spoon a portion of coleslaw alongside. Split the potatoes in half and place one onto each plate. Top with a spoonful of soured cream and garnish with the chopped curly parsley."
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} | 60d12945457d43b08b17be1c17b477531531916eed15cd0dc8c3daca3e680e04 | Chilli-spiced salmon recipe
Preheat the oven to 200C/180C Fan/Gas 6.For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact.Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated.Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest.Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each.Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish.Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.)To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact. Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated. Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated. Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest. Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest. Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each. Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each. Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish. Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish. Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.) Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.) To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives. To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives. | {
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"url": "https://www.bbc.co.uk/food/recipes/chilli-spiced_salmon_66094",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chilli-spiced salmon recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact.Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated.Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest.Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each.Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish.Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.)To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact. Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated. Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated. Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest. Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest. Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each. Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each. Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish. Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish. Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides. Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.) Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.) To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives. To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives."
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} | 4f46bc63f468c07943a0e0e54c54d72440ca64e41aa24d9f055ba4ce147a6fc3 | Citrus spiced salmon recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/citrus_spiced_salmon_69209_16x9.jpg Sumac and dried lime powder pack a citrus punch that will brighten any piece of fish. Serve with a fattoush salad or Persian herb rice - or both. 4 tbsp dried edible rose petals, finely ground2 tsp sumac1 tsp dried lime powder1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only1 lime, zest only3–6 tbsp olive oil4 x 150g/5oz skinless salmon filletssea salt and freshly ground black pepper1 lemon cut into 6 wedges, to serve 4 tbsp dried edible rose petals, finely ground 2 tsp sumac 1 tsp dried lime powder 1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only 1 lime, zest only 3–6 tbsp olive oil 4 x 150g/5oz skinless salmon fillets sea salt and freshly ground black pepper 1 lemon cut into 6 wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper.Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Recipe tips If possible use a fan assisted oven for this recipe, as a higher heat gives better results. | {
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"url": "https://www.bbc.co.uk/food/recipes/citrus_spiced_salmon_69209",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Citrus spiced salmon recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/citrus_spiced_salmon_69209_16x9.jpg Sumac and dried lime powder pack a citrus punch that will brighten any piece of fish. Serve with a fattoush salad or Persian herb rice - or both. 4 tbsp dried edible rose petals, finely ground2 tsp sumac1 tsp dried lime powder1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only1 lime, zest only3–6 tbsp olive oil4 x 150g/5oz skinless salmon filletssea salt and freshly ground black pepper1 lemon cut into 6 wedges, to serve 4 tbsp dried edible rose petals, finely ground 2 tsp sumac 1 tsp dried lime powder 1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only 1 lime, zest only 3–6 tbsp olive oil 4 x 150g/5oz skinless salmon fillets sea salt and freshly ground black pepper 1 lemon cut into 6 wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper.Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Recipe tips If possible use a fan assisted oven for this recipe, as a higher heat gives better results."
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"$oid": "68bad6caeb3bdbfd0cc01979"
} | 856a64fe415179ee05b00933b6cc8ce6226f02be380906659eb9669c10d82397 | Black pepper-crusted mackerel with a celery salad recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_pepper-crusted_61117_16x9.jpg Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad. 4 fillets fresh mackerel, pin-boned2 tsp Dijon mustard3 tbsp cracked black pepper 4 fillets fresh mackerel, pin-boned 2 tsp Dijon mustard 3 tbsp cracked black pepper ½ head celery with leaves, sliced110g/4oz walnut halves2 green apples, cored and cut into wedges2 red apples, cored and cut into wedges ½ head celery with leaves, sliced 110g/4oz walnut halves 2 green apples, cored and cut into wedges 2 red apples, cored and cut into wedges 1 tbsp Dijon mustard1 lemon, juice only3 tbsp olive oil 1 tbsp Dijon mustard 1 lemon, juice only 3 tbsp olive oil Method For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.Place on a baking tray and put under the grill for 3-4 minutes.For the celery salad, put all the ingredients in a large bowl and mix together.For the dressing, put all the dressing ingredients in a small bowl and whisk.Just before serving pour the dressing over the saladTo serve, place the mackerel fillets on each of four plates with the salad alongside. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. Place on a baking tray and put under the grill for 3-4 minutes. Place on a baking tray and put under the grill for 3-4 minutes. For the celery salad, put all the ingredients in a large bowl and mix together. For the celery salad, put all the ingredients in a large bowl and mix together. For the dressing, put all the dressing ingredients in a small bowl and whisk. For the dressing, put all the dressing ingredients in a small bowl and whisk. Just before serving pour the dressing over the salad Just before serving pour the dressing over the salad To serve, place the mackerel fillets on each of four plates with the salad alongside. To serve, place the mackerel fillets on each of four plates with the salad alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/black_pepper-crusted_61117",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black pepper-crusted mackerel with a celery salad recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_pepper-crusted_61117_16x9.jpg Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad. 4 fillets fresh mackerel, pin-boned2 tsp Dijon mustard3 tbsp cracked black pepper 4 fillets fresh mackerel, pin-boned 2 tsp Dijon mustard 3 tbsp cracked black pepper ½ head celery with leaves, sliced110g/4oz walnut halves2 green apples, cored and cut into wedges2 red apples, cored and cut into wedges ½ head celery with leaves, sliced 110g/4oz walnut halves 2 green apples, cored and cut into wedges 2 red apples, cored and cut into wedges 1 tbsp Dijon mustard1 lemon, juice only3 tbsp olive oil 1 tbsp Dijon mustard 1 lemon, juice only 3 tbsp olive oil Method For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.Place on a baking tray and put under the grill for 3-4 minutes.For the celery salad, put all the ingredients in a large bowl and mix together.For the dressing, put all the dressing ingredients in a small bowl and whisk.Just before serving pour the dressing over the saladTo serve, place the mackerel fillets on each of four plates with the salad alongside. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. Place on a baking tray and put under the grill for 3-4 minutes. Place on a baking tray and put under the grill for 3-4 minutes. For the celery salad, put all the ingredients in a large bowl and mix together. For the celery salad, put all the ingredients in a large bowl and mix together. For the dressing, put all the dressing ingredients in a small bowl and whisk. For the dressing, put all the dressing ingredients in a small bowl and whisk. Just before serving pour the dressing over the salad Just before serving pour the dressing over the salad To serve, place the mackerel fillets on each of four plates with the salad alongside. To serve, place the mackerel fillets on each of four plates with the salad alongside."
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} | 00e308eec5078250123891754db3cd08292b96941d1aeef728397aff1bfde8b2 | Sweet miso-marinated salmon with soba noodles recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenbakedsweetmisoma_73596_16x9.jpg Marinade the salmon the night before for this simple, yet stunning meal. 4 salmon fillets, each weighing 110g/4oz300g/10½oz soba noodles 4 salmon fillets, each weighing 110g/4oz 300g/10½oz soba noodles 225g/8oz white miso paste200g/7oz sugar115ml/4fl oz sake115ml/4fl oz mirin 225g/8oz white miso paste 200g/7oz sugar 115ml/4fl oz sake 115ml/4fl oz mirin steamed purple sprouting broccolilime wedges steamed purple sprouting broccoli lime wedges Method In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty).Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6).Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Serve with steamed purple sprouting broccoli and garnish with a lime wedge. In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty). In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty). Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6). Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6). Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Serve with steamed purple sprouting broccoli and garnish with a lime wedge. Serve with steamed purple sprouting broccoli and garnish with a lime wedge. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/ovenbakedsweetmisoma_73596",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet miso-marinated salmon with soba noodles recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenbakedsweetmisoma_73596_16x9.jpg Marinade the salmon the night before for this simple, yet stunning meal. 4 salmon fillets, each weighing 110g/4oz300g/10½oz soba noodles 4 salmon fillets, each weighing 110g/4oz 300g/10½oz soba noodles 225g/8oz white miso paste200g/7oz sugar115ml/4fl oz sake115ml/4fl oz mirin 225g/8oz white miso paste 200g/7oz sugar 115ml/4fl oz sake 115ml/4fl oz mirin steamed purple sprouting broccolilime wedges steamed purple sprouting broccoli lime wedges Method In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty).Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6).Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Serve with steamed purple sprouting broccoli and garnish with a lime wedge. In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty). In a bowl, mix together all the ingredients for the miso marinade. Put the pieces of salmon in the marinade and leave overnight (do not marinate the fish more than two nights, otherwise they will become hard and too salty). Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6). Preheat the oven to 170C/325F/Gas 3 (to speed up the cooking time the oven can be preheated to 200C/390F/Gas 6). Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. Wipe clean the salmon fillets and place them on an oiled baking tray. Bake for 5-7 minutes on each side, or until cooked. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. To cook the soba noodles, bring a large saucepan of water to the boil and add the noodles as swiftly as possible. Stir to prevent the noodles from sticking together. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Stand by with a cup of cold water and when the water returns to the boil and begins to froth up, add the water. Let the water return to boil and drain. Rinse the noodles under cold running water and drain well again. Serve with steamed purple sprouting broccoli and garnish with a lime wedge. Serve with steamed purple sprouting broccoli and garnish with a lime wedge."
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"$oid": "68bad6caeb3bdbfd0cc0197b"
} | 8bfe315966c895c85c4d8f501b6f17d3bb01e36a8523c2885bcd6bdd2fed663a | Low-fat cheesecake recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_cheesecake_31000_16x9.jpg This reduced fat cheesecake uses quark, an almost fat-free soft cheese made from skimmed milk. 6 low-fat digestive biscuits10 low-fat/reduced sugar plain biscuits, such as Rich Tea2 tbsp clear honey75g/2½oz butter, melted 6 low-fat digestive biscuits 10 low-fat/reduced sugar plain biscuits, such as Rich Tea 2 tbsp clear honey 75g/2½oz butter, melted 6 leaves gelatine150ml/5fl oz skimmed milk50g/2oz cocoa powder100g/3½oz caster sugar500g/1lb 2oz quark cheese300g/10½oz fat-free Greek yoghurt1 tsp vanilla extract1 vanilla pod, seeds only2 free-range egg whites 6 leaves gelatine 150ml/5fl oz skimmed milk 50g/2oz cocoa powder 100g/3½oz caster sugar 500g/1lb 2oz quark cheese 300g/10½oz fat-free Greek yoghurt 1 tsp vanilla extract 1 vanilla pod, seeds only 2 free-range egg whites 300g/10½oz fresh strawberries 300g/10½oz fresh strawberries Method Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve. Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin. Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside. Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside. Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder. Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve. Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve. | {
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"title": "Low-fat cheesecake recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_cheesecake_31000_16x9.jpg This reduced fat cheesecake uses quark, an almost fat-free soft cheese made from skimmed milk. 6 low-fat digestive biscuits10 low-fat/reduced sugar plain biscuits, such as Rich Tea2 tbsp clear honey75g/2½oz butter, melted 6 low-fat digestive biscuits 10 low-fat/reduced sugar plain biscuits, such as Rich Tea 2 tbsp clear honey 75g/2½oz butter, melted 6 leaves gelatine150ml/5fl oz skimmed milk50g/2oz cocoa powder100g/3½oz caster sugar500g/1lb 2oz quark cheese300g/10½oz fat-free Greek yoghurt1 tsp vanilla extract1 vanilla pod, seeds only2 free-range egg whites 6 leaves gelatine 150ml/5fl oz skimmed milk 50g/2oz cocoa powder 100g/3½oz caster sugar 500g/1lb 2oz quark cheese 300g/10½oz fat-free Greek yoghurt 1 tsp vanilla extract 1 vanilla pod, seeds only 2 free-range egg whites 300g/10½oz fresh strawberries 300g/10½oz fresh strawberries Method Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve. Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin. For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin. Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside. To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside. Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside. Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder. Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve. Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve."
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} | 3a0d75a8bbed6ef807e37324ca18244a23dc685b94b6eba69a05a5347575f2f3 | Cheddar, smoked bacon and courgette quiche recipe
For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up.Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins.Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside.Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper.Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Serve the quiches warm with the salad alongside. For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt. For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt. Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up. Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins. Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins. Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper. Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper. Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving. Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Serve the quiches warm with the salad alongside. Serve the quiches warm with the salad alongside. | {
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"title": "Cheddar, smoked bacon and courgette quiche recipe",
"content": "For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up.Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins.Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside.Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper.Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Serve the quiches warm with the salad alongside. For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt. For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt. Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up. Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up. Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in. Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs). Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins. Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins. Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper. Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper. Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving. Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving. Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well. Serve the quiches warm with the salad alongside. Serve the quiches warm with the salad alongside."
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} | e92eb409c834cf029946ede92f10f49fd316833c06c9ba6b5d6aa84857076904 | Classic quiche Lorraine recipe
An average of 4.0 out of 5 stars from 4 ratings Serve this classic French quiche Lorraine with a green salad and your favourite chutney. A delicious treat at home or for a picnic. 200g/7oz plain flour, sifted100g/3½oz butter, chilled and cubed1 pinches salt1 medium free-range egg, beaten 200g/7oz plain flour, sifted 100g/3½oz butter, chilled and cubed 1 pinches salt 1 medium free-range egg, beaten 1 tbsp olive oil175g/6oz streaky bacon, cut into 1cm/½in lardons100g/3½oz onions, peeled and chopped4 free-range eggs, 2 whole, 2 yolks250ml/9fl oz double cream1 tbsp chopped fresh parsley1 tbsp chopped fresh chives50g/1¾oz cheddar cheese, grated50g/1¾oz gruyère cheese, gratedsalt and freshly ground black pepper 1 tbsp olive oil 175g/6oz streaky bacon, cut into 1cm/½in lardons 100g/3½oz onions, peeled and chopped 4 free-range eggs, 2 whole, 2 yolks 250ml/9fl oz double cream 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 50g/1¾oz cheddar cheese, grated 50g/1¾oz gruyère cheese, grated salt and freshly ground black pepper Method For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly.Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.Preheat the oven to 180C/160C Fan/Gas 4.Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened.Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper.Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. | {
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"title": "Classic quiche Lorraine recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Serve this classic French quiche Lorraine with a green salad and your favourite chutney. A delicious treat at home or for a picnic. 200g/7oz plain flour, sifted100g/3½oz butter, chilled and cubed1 pinches salt1 medium free-range egg, beaten 200g/7oz plain flour, sifted 100g/3½oz butter, chilled and cubed 1 pinches salt 1 medium free-range egg, beaten 1 tbsp olive oil175g/6oz streaky bacon, cut into 1cm/½in lardons100g/3½oz onions, peeled and chopped4 free-range eggs, 2 whole, 2 yolks250ml/9fl oz double cream1 tbsp chopped fresh parsley1 tbsp chopped fresh chives50g/1¾oz cheddar cheese, grated50g/1¾oz gruyère cheese, gratedsalt and freshly ground black pepper 1 tbsp olive oil 175g/6oz streaky bacon, cut into 1cm/½in lardons 100g/3½oz onions, peeled and chopped 4 free-range eggs, 2 whole, 2 yolks 250ml/9fl oz double cream 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 50g/1¾oz cheddar cheese, grated 50g/1¾oz gruyère cheese, grated salt and freshly ground black pepper Method For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly.Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.Preheat the oven to 180C/160C Fan/Gas 4.Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened.Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper.Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish."
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} | b1174497d2c1cbd4cc824d229463bf2cf81096858786ff64a9fa5d7ba2050440 | Courgette and cheddar tart recipe
To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough.Wrap the dough in cling film and rest in the fridge for an hour.To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes.For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Preheat the oven to 170C/340F/Gas 3½.When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base.Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash.For the filling, reduce the oven temperature to 160C/320F/Gas 3.In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case.Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg.Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough. To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough. Wrap the dough in cling film and rest in the fridge for an hour. Wrap the dough in cling film and rest in the fridge for an hour. To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes. For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base. When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base. Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash. Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash. For the filling, reduce the oven temperature to 160C/320F/Gas 3. For the filling, reduce the oven temperature to 160C/320F/Gas 3. In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case. In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case. Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg. Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg. Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm | {
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"url": "https://www.bbc.co.uk/food/recipes/courgette_and_cheddar_33978",
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"title": "Courgette and cheddar tart recipe",
"content": "To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough.Wrap the dough in cling film and rest in the fridge for an hour.To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes.For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Preheat the oven to 170C/340F/Gas 3½.When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base.Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash.For the filling, reduce the oven temperature to 160C/320F/Gas 3.In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case.Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg.Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough. To make the parmesan pastry, in a food processor blend the flour, salt, butter and parmesan together and then add the yolks and two teaspoons of water. Pulse until it comes together in a dough. Wrap the dough in cling film and rest in the fridge for an hour. Wrap the dough in cling film and rest in the fridge for an hour. To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. To make the filling, place the courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Heat the butter in a frying pan. When foaming, add the onions and cook until soft. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes. Wash the courgette thoroughly in running water and squeeze out any excess water. Add the courgette and chilli to the onions and cook for a further 3-4 minutes. For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base. When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes. If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base. Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash. Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash. For the filling, reduce the oven temperature to 160C/320F/Gas 3. For the filling, reduce the oven temperature to 160C/320F/Gas 3. In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case. In a mixing bowl, mix the cheddar and onion mixture together. Add to the pastry case. Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg. Put the cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg. Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm Pour the cream and egg mixture into the tart base to fill. Scatter over the Parmesan. Bake for 20-25 minutes, or until the filling is just set and the top is golden-brown. Serve warm"
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} | ca16481eaf9435cdc7e698320f030bd487d9b84556dc2bc75098c6a2ff7874fd | Goats’ cheese, red onion and caraway seed tart recipe
An average of 5.0 out of 5 stars from 5 ratings Goats’ cheese takes sweetness well, so here we’ve paired it with an onion marmalade cut with balsamic vinegar and some caraway seeds. These flavours work well with any goats’ cheese. 225g/8oz plain flour, plus extra for kneading75g/2½oz chilled butter, cut into cubes75g/2½oz chilled lard or vegetable shortening, cut into cubessalt 225g/8oz plain flour, plus extra for kneading 75g/2½oz chilled butter, cut into cubes 75g/2½oz chilled lard or vegetable shortening, cut into cubes salt 1-2 tbsp rapeseed oil or vegetable oil85g/3oz unsalted butter450g/1lb red onions, finely slicedsalt and freshly ground black pepper1 tbsp soft brown sugar, or more to taste1 tbsp caraway seeds, toasted in a dry frying panabout 80ml/2¾fl oz balsamic vinegar, to taste 1-2 tbsp rapeseed oil or vegetable oil 85g/3oz unsalted butter 450g/1lb red onions, finely sliced salt and freshly ground black pepper 1 tbsp soft brown sugar, or more to taste 1 tbsp caraway seeds, toasted in a dry frying pan about 80ml/2¾fl oz balsamic vinegar, to taste 2 free-range eggs 200ml/7fl oz double cream 200g/7oz goats’ cheese, slicedsalt and freshly ground black pepperfresh tarragon and coriander, use leaves only, to garnish (optional) 2 free-range eggs 200ml/7fl oz double cream 200g/7oz goats’ cheese, sliced salt and freshly ground black pepper fresh tarragon and coriander, use leaves only, to garnish (optional) Method To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside.To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like.Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like. To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside. To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like. To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like. Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like. | {
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"title": "Goats’ cheese, red onion and caraway seed tart recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Goats’ cheese takes sweetness well, so here we’ve paired it with an onion marmalade cut with balsamic vinegar and some caraway seeds. These flavours work well with any goats’ cheese. 225g/8oz plain flour, plus extra for kneading75g/2½oz chilled butter, cut into cubes75g/2½oz chilled lard or vegetable shortening, cut into cubessalt 225g/8oz plain flour, plus extra for kneading 75g/2½oz chilled butter, cut into cubes 75g/2½oz chilled lard or vegetable shortening, cut into cubes salt 1-2 tbsp rapeseed oil or vegetable oil85g/3oz unsalted butter450g/1lb red onions, finely slicedsalt and freshly ground black pepper1 tbsp soft brown sugar, or more to taste1 tbsp caraway seeds, toasted in a dry frying panabout 80ml/2¾fl oz balsamic vinegar, to taste 1-2 tbsp rapeseed oil or vegetable oil 85g/3oz unsalted butter 450g/1lb red onions, finely sliced salt and freshly ground black pepper 1 tbsp soft brown sugar, or more to taste 1 tbsp caraway seeds, toasted in a dry frying pan about 80ml/2¾fl oz balsamic vinegar, to taste 2 free-range eggs 200ml/7fl oz double cream 200g/7oz goats’ cheese, slicedsalt and freshly ground black pepperfresh tarragon and coriander, use leaves only, to garnish (optional) 2 free-range eggs 200ml/7fl oz double cream 200g/7oz goats’ cheese, sliced salt and freshly ground black pepper fresh tarragon and coriander, use leaves only, to garnish (optional) Method To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside.To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like.Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like. To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. To make the shortcrust pastry, put the flour and a pinch of salt into a food processor. Add the butter and lard, and blend to the consistency of fine breadcrumbs. Transfer this to a mixing bowl. (If you don’t have a food-processor, mix the butter and lard into the flour with your fingertips in a mixing bowl.) Stir in 3-4 tablespoons of cold water – just enough to be able to bring the mixture together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out the pastry to a size that will line the base and sides of a 25cm/10in loose-bottomed flan tin. Press the pastry well into the crease between the base and the sides, prick the pastry base all over with a fork, and place in the fridge to chill for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside. Preheat the oven to 190C/375F/Gas 5. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return the pastry to the oven for a further 10 minutes, or until the base is golden-brown. Remove from the oven and set aside. To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like. To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until starting to foam. Add the onions, season with salt and pepper, and cook for five minutes on a low to medium heat, stirring regularly. Stir in the sugar and caraway seeds and cover the pan, then cook for a further 10-15 minutes until the juices have come out of the onions. Taste and add more sugar if you like. Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. Uncover the pan and increase the heat, and continue cooking for about 20 minutes to reduce all the juices. While the juices are being reduced, preheat the oven 200C/400F/Gas 6. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. When the mixture reaches the consistency of marmalade, take the pan off the heat and stir in the vinegar. Adjust the seasoning to taste. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. To make the filling, beat the eggs with the cream in a jug or bowl. Mix in the onion marmalade and pour into the blind-baked pastry case. Arrange the goats’ cheese on top. Bake in the preheated oven for 30-35 minutes, or until set and lightly browned on top. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like. Remove from the oven and leave to cool slightly. Garnish with a scattering of tarragon and coriander leaves if you like."
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} | 5ae1ce6c810eab9707db6d65da6517e39d5953f4716af7690d303b3e884b7ad2 | Langoustine quiche with tarragon and parsley recipe
An average of 0.0 out of 5 stars from 0 ratings This gorgeous langoustine and clotted cream quiche makes a wonderful lunch in the sun, with a simple green salad on the side. You will need a 4cm/1½in deep, 23cm/9in diameter flan tin to make this recipe. plain flour, to dust1 block shortcrust pastry4 free-range eggs750g/1lb 10oz langoustines175ml/6fl oz full-fat milk100g/3½oz clotted cream2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper plain flour, to dust 1 block shortcrust pastry 4 free-range eggs 750g/1lb 10oz langoustines 175ml/6fl oz full-fat milk 100g/3½oz clotted cream 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper 1 Baby Gem lettuce, leaves seperated and chopped1 small bunch rocket3 tbsp olive oil1 lemon, juice only 1 Baby Gem lettuce, leaves seperated and chopped 1 small bunch rocket 3 tbsp olive oil 1 lemon, juice only Method Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes.Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½.While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper.Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly.Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes. Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½. Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½. While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper. While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper. Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly. Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly. Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Recipe tips If you don't have baking beans you can use dried goods like rice, beans, lentils or flour to blind bake your pastry case. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This gorgeous langoustine and clotted cream quiche makes a wonderful lunch in the sun, with a simple green salad on the side. You will need a 4cm/1½in deep, 23cm/9in diameter flan tin to make this recipe. plain flour, to dust1 block shortcrust pastry4 free-range eggs750g/1lb 10oz langoustines175ml/6fl oz full-fat milk100g/3½oz clotted cream2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper plain flour, to dust 1 block shortcrust pastry 4 free-range eggs 750g/1lb 10oz langoustines 175ml/6fl oz full-fat milk 100g/3½oz clotted cream 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper 1 Baby Gem lettuce, leaves seperated and chopped1 small bunch rocket3 tbsp olive oil1 lemon, juice only 1 Baby Gem lettuce, leaves seperated and chopped 1 small bunch rocket 3 tbsp olive oil 1 lemon, juice only Method Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes.Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½.While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper.Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly.Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour, then roll the shortcrust pastry out to the thickness of a £1 coin. Gently lift it into the flan tin. Prick the base all over with a fork, and chill in the fridge for 20 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes. Line the pastry case with a sheet of crumpled up baking parchment, then tip baking beans on top. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes. Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½. Separate one of the eggs, reserving the white for another recipe. Remove the case from the oven and brush it all over with the egg yolk. Return to the oven for another 1 minute. Remove and lower the oven to 210C/190C Fan/Gas 6½. While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper. While the pastry case is baking, remove the langoustines from their shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the remaining eggs, and stir in the tarragon, parsley, ¼ teaspoon salt and freshly ground black pepper. Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly. Reduce the oven to 180C/160C Fan/Gas 4. Scatter the langoustine meat over the base of the pastry case and pour over the egg mixture. Bake the quiche for 30–40 minutes until just set and lightly browned. Remove and leave to cool slightly. Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Whilst the quiche is cooking, put the lettuce and rocket in a bowl. Mix the olive oil and lemon juice together in another bowl, season with salt and pepper, and pour over the salad. Serve alongside slices of the quiche. Recipe tips If you don't have baking beans you can use dried goods like rice, beans, lentils or flour to blind bake your pastry case."
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} | be31d2bdde488630174a5175e78393345799ba281a54f05cdc5f0a2fd7049d62 | Hokkaido milk bread recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hokkaido_milk_bread_01486_16x9.jpg A simple starter mix helps to give this Japanese milk bread its light and fluffy texture. Serve it with butter and jam for breakfast or afternoon tea. 30g/1oz strong white flour4 tbsp full-fat milk 30g/1oz strong white flour 4 tbsp full-fat milk 325g/11½oz strong white flour, plus extra for dusting55g/2oz granulated sugar2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk1 tsp salt120ml/4fl oz milk, at room temperature1 free-range egg, at room temperature, beaten55g/2oz unsalted butter, softenedvegetable oil, for greasingdouble cream or melted butter, for brushing 325g/11½oz strong white flour, plus extra for dusting 55g/2oz granulated sugar 2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk 1 tsp salt 120ml/4fl oz milk, at room temperature 1 free-range egg, at room temperature, beaten 55g/2oz unsalted butter, softened vegetable oil, for greasing double cream or melted butter, for brushing Method To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature.To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size.Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow.Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. | {
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"title": "Hokkaido milk bread recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hokkaido_milk_bread_01486_16x9.jpg A simple starter mix helps to give this Japanese milk bread its light and fluffy texture. Serve it with butter and jam for breakfast or afternoon tea. 30g/1oz strong white flour4 tbsp full-fat milk 30g/1oz strong white flour 4 tbsp full-fat milk 325g/11½oz strong white flour, plus extra for dusting55g/2oz granulated sugar2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk1 tsp salt120ml/4fl oz milk, at room temperature1 free-range egg, at room temperature, beaten55g/2oz unsalted butter, softenedvegetable oil, for greasingdouble cream or melted butter, for brushing 325g/11½oz strong white flour, plus extra for dusting 55g/2oz granulated sugar 2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk 1 tsp salt 120ml/4fl oz milk, at room temperature 1 free-range egg, at room temperature, beaten 55g/2oz unsalted butter, softened vegetable oil, for greasing double cream or melted butter, for brushing Method To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature.To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size.Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow.Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack."
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} | 6eaaa8602572ce102f1145c9fa99f269ad927fc4a15bfe74621e82225e25cc27 | Paul Hollywood’s white bread recipe
An average of 4.5 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_bloomer_84636_16x9.jpg Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there’s no beating a homemade white loaf. 500g/1lb 2oz strong white flour, plus extra for kneading10g/¼oz salt1 x 7g sachet of instant yeast320ml/11½oz cold water40ml/1½fl oz olive oil, plus extra for kneadingextra oil and flour, for kneading 500g/1lb 2oz strong white flour, plus extra for kneading 10g/¼oz salt 1 x 7g sachet of instant yeast 320ml/11½oz cold water 40ml/1½fl oz olive oil, plus extra for kneading extra oil and flour, for kneading Method Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack. | {
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"url": "https://www.bbc.co.uk/food/recipes/paul_hollywoods_bloomer_84636",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Paul Hollywood’s white bread recipe",
"content": "An average of 4.5 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_bloomer_84636_16x9.jpg Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there’s no beating a homemade white loaf. 500g/1lb 2oz strong white flour, plus extra for kneading10g/¼oz salt1 x 7g sachet of instant yeast320ml/11½oz cold water40ml/1½fl oz olive oil, plus extra for kneadingextra oil and flour, for kneading 500g/1lb 2oz strong white flour, plus extra for kneading 10g/¼oz salt 1 x 7g sachet of instant yeast 320ml/11½oz cold water 40ml/1½fl oz olive oil, plus extra for kneading extra oil and flour, for kneading Method Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack."
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} | 51a14221eed20c9b15421d103a061a77a8707963998b671da99825bf58a23c96 | Ciabatta recipe
An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_05418_16x9.jpg Enjoy this homemade loaf of ciabatta as a sandwich with mozzarella, basil, tomato and prosciutto, or simply ripped into pieces and dipped in olive oil and good-quality balsamic vinegar. 400g/14oz strong white flour, plus extra for flouring7g instant yeast30ml/1fl oz olive oil, plus extra for oiling7g saltsemolina flour, for flouring 400g/14oz strong white flour, plus extra for flouring 7g instant yeast 30ml/1fl oz olive oil, plus extra for oiling 7g salt semolina flour, for flouring Method Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.Oil a clean work surface and knead the dough for five minutes. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough. Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough. Oil a clean work surface and knead the dough for five minutes. Oil a clean work surface and knead the dough for five minutes. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size. Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Recipe tips When the room temperature is higher than usual, the proving time will be a lot shorter. When the temperature is lower, it may be a little longer. The dough is ready when it has doubled in size. | {
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"title": "Ciabatta recipe",
"content": "An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_05418_16x9.jpg Enjoy this homemade loaf of ciabatta as a sandwich with mozzarella, basil, tomato and prosciutto, or simply ripped into pieces and dipped in olive oil and good-quality balsamic vinegar. 400g/14oz strong white flour, plus extra for flouring7g instant yeast30ml/1fl oz olive oil, plus extra for oiling7g saltsemolina flour, for flouring 400g/14oz strong white flour, plus extra for flouring 7g instant yeast 30ml/1fl oz olive oil, plus extra for oiling 7g salt semolina flour, for flouring Method Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.Oil a clean work surface and knead the dough for five minutes. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough. Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough. Oil a clean work surface and knead the dough for five minutes. Oil a clean work surface and knead the dough for five minutes. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size. Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. Recipe tips When the room temperature is higher than usual, the proving time will be a lot shorter. When the temperature is lower, it may be a little longer. The dough is ready when it has doubled in size."
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} | 5023cc569fd17f8db10ec5c2f6207d6e5557758a59a7179cd1b87f0babb13cd2 | Roasted vegetable picnic loaf recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_picnic_46310_16x9.jpg A bread loaf is packed with sweet roasted vegetables, mozzarella and fresh basil to make a delicious addition to a picnic, or serve in slices at home with crisp croutons for contrast. 2 red peppers, seeds removed, cut into quarters2 yellow peppers, seeds removed, cut into quarters2 courgettes, sliced lengthways1 aubergine, sliced lengthways4 tbsp olive oil, plus extra for fryingsalt and freshly ground black pepper1 day-old crusty loaf of bread1½ tsp sherry vinegar1 garlic clove, crushed2 x 125g/4½oz buffalo mozzarella1 packet fresh basil leaves3 tbsp ready-made pesto 2 red peppers, seeds removed, cut into quarters 2 yellow peppers, seeds removed, cut into quarters 2 courgettes, sliced lengthways 1 aubergine, sliced lengthways 4 tbsp olive oil, plus extra for frying salt and freshly ground black pepper 1 day-old crusty loaf of bread 1½ tsp sherry vinegar 1 garlic clove, crushed 2 x 125g/4½oz buffalo mozzarella 1 packet fresh basil leaves 3 tbsp ready-made pesto Method Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper.Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches.Cut the top off the loaf to create a lid.Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin.Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices.Slice the mozzarella and pat dry with kitchen paper.Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight.Slice the loaf and serve. Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper. Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper. Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches. Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches. Cut the top off the loaf to create a lid. Cut the top off the loaf to create a lid. Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin. Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin. Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices. Slice the mozzarella and pat dry with kitchen paper. Slice the mozzarella and pat dry with kitchen paper. Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight. Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight. Slice the loaf and serve. Slice the loaf and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Roasted vegetable picnic loaf recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_picnic_46310_16x9.jpg A bread loaf is packed with sweet roasted vegetables, mozzarella and fresh basil to make a delicious addition to a picnic, or serve in slices at home with crisp croutons for contrast. 2 red peppers, seeds removed, cut into quarters2 yellow peppers, seeds removed, cut into quarters2 courgettes, sliced lengthways1 aubergine, sliced lengthways4 tbsp olive oil, plus extra for fryingsalt and freshly ground black pepper1 day-old crusty loaf of bread1½ tsp sherry vinegar1 garlic clove, crushed2 x 125g/4½oz buffalo mozzarella1 packet fresh basil leaves3 tbsp ready-made pesto 2 red peppers, seeds removed, cut into quarters 2 yellow peppers, seeds removed, cut into quarters 2 courgettes, sliced lengthways 1 aubergine, sliced lengthways 4 tbsp olive oil, plus extra for frying salt and freshly ground black pepper 1 day-old crusty loaf of bread 1½ tsp sherry vinegar 1 garlic clove, crushed 2 x 125g/4½oz buffalo mozzarella 1 packet fresh basil leaves 3 tbsp ready-made pesto Method Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper.Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches.Cut the top off the loaf to create a lid.Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin.Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices.Slice the mozzarella and pat dry with kitchen paper.Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight.Slice the loaf and serve. Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper. Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper. Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches. Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes. You may need to do this in two batches. Cut the top off the loaf to create a lid. Cut the top off the loaf to create a lid. Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin. Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin. Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Place half of the removed inner bread in a food processor and pulse to make breadcrumbs. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices. Mix the remaining oil with the sherry vinegar, breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables, season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices. Slice the mozzarella and pat dry with kitchen paper. Slice the mozzarella and pat dry with kitchen paper. Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight. Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper, then the aubergine, the mozzarella, the yellow pepper and finally the courgette, adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on, wrap tightly with cling film and place in the fridge overnight. Slice the loaf and serve. Slice the loaf and serve."
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} | 3d8606284118d97cd1ea414dffc42801e15f946943b5942d327752b840475833 | Aubergine and coriander dip recipe
An average of 4.3 out of 5 stars from 4 ratings This is a great dip that is simple and fast. Use as a starter or for a dip with crudités. 1 medium aubergine1 clove garlic, peeled and crushedjuice and zest 1 lemon2 tbsp chopped fresh coriander120ml/4fl oz olive oilSalt and freshly ground black pepper 1 medium aubergine 1 clove garlic, peeled and crushed juice and zest 1 lemon 2 tbsp chopped fresh coriander 120ml/4fl oz olive oil Salt and freshly ground black pepper Method Heat the oven to 200C/400F/Gas 6.Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin.Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together.With the motor still running, pour in the olive oil and blend until the mixture is smooth. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. With the motor still running, pour in the olive oil and blend until the mixture is smooth. With the motor still running, pour in the olive oil and blend until the mixture is smooth. | {
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"title": "Aubergine and coriander dip recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings This is a great dip that is simple and fast. Use as a starter or for a dip with crudités. 1 medium aubergine1 clove garlic, peeled and crushedjuice and zest 1 lemon2 tbsp chopped fresh coriander120ml/4fl oz olive oilSalt and freshly ground black pepper 1 medium aubergine 1 clove garlic, peeled and crushed juice and zest 1 lemon 2 tbsp chopped fresh coriander 120ml/4fl oz olive oil Salt and freshly ground black pepper Method Heat the oven to 200C/400F/Gas 6.Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin.Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together.With the motor still running, pour in the olive oil and blend until the mixture is smooth. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. With the motor still running, pour in the olive oil and blend until the mixture is smooth. With the motor still running, pour in the olive oil and blend until the mixture is smooth."
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} | 3be2d84e2680614e53f63a24603655ccbc9822631bdc842564e3121933ae75f8 | Chelsea buns recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chelsea_buns_95015_16x9.jpg Perfect with a cup of tea and a smear of creamy butter, this Chelsea bun recipe is great for a tea-time treat. 500g/1lb strong white flour, plus extra for dusting1tsp salt1 x 7g/¼oz sachet fact-action dried yeast300ml/10fl oz milk40g/1½oz unsalted butter, softened at room temperature1 free-range eggvegetable oil, for greasing 500g/1lb strong white flour, plus extra for dusting 1tsp salt 1 x 7g/¼oz sachet fact-action dried yeast 300ml/10fl oz milk 40g/1½oz unsalted butter, softened at room temperature 1 free-range egg vegetable oil, for greasing 25g/1oz unsalted butter, melted75g/3oz soft brown sugar2 tsp ground cinnamon150g/5oz dried mixed fruit 25g/1oz unsalted butter, melted 75g/3oz soft brown sugar 2 tsp ground cinnamon 150g/5oz dried mixed fruit 2 tbsp milk2 tbsp caster sugar 2 tbsp milk 2 tbsp caster sugar Method Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray.For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5.Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray. Lightly grease a baking tray. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5. Preheat oven to 190C/375F/Gas 5. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. | {
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"title": "Chelsea buns recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chelsea_buns_95015_16x9.jpg Perfect with a cup of tea and a smear of creamy butter, this Chelsea bun recipe is great for a tea-time treat. 500g/1lb strong white flour, plus extra for dusting1tsp salt1 x 7g/¼oz sachet fact-action dried yeast300ml/10fl oz milk40g/1½oz unsalted butter, softened at room temperature1 free-range eggvegetable oil, for greasing 500g/1lb strong white flour, plus extra for dusting 1tsp salt 1 x 7g/¼oz sachet fact-action dried yeast 300ml/10fl oz milk 40g/1½oz unsalted butter, softened at room temperature 1 free-range egg vegetable oil, for greasing 25g/1oz unsalted butter, melted75g/3oz soft brown sugar2 tsp ground cinnamon150g/5oz dried mixed fruit 25g/1oz unsalted butter, melted 75g/3oz soft brown sugar 2 tsp ground cinnamon 150g/5oz dried mixed fruit 2 tbsp milk2 tbsp caster sugar 2 tbsp milk 2 tbsp caster sugar Method Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray.For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5.Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray. Lightly grease a baking tray. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5. Preheat oven to 190C/375F/Gas 5. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack."
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} | 7e21c8d7daf0c9a44edf88737e7d00285482e75a039b1983c86055c840208d1a | Persian cucumber and yoghurt dip recipe
An average of 5.0 out of 5 stars from 2 ratings Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal. 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt1 large garlic clove, crushed20g/¾oz dill, stalks and leaves finely choppedsea salt and freshly ground black pepperextra virgin olive oli, for drizzling 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt 1 large garlic clove, crushed 20g/¾oz dill, stalks and leaves finely chopped sea salt and freshly ground black pepper extra virgin olive oli, for drizzling Method Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. | {
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"title": "Persian cucumber and yoghurt dip recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal. 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt1 large garlic clove, crushed20g/¾oz dill, stalks and leaves finely choppedsea salt and freshly ground black pepperextra virgin olive oli, for drizzling 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt 1 large garlic clove, crushed 20g/¾oz dill, stalks and leaves finely chopped sea salt and freshly ground black pepper extra virgin olive oli, for drizzling Method Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil."
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} | 1b506f7edfd64281728142da2751d4a2076aa85fdd078de17d079e1905002119 | Rosemary focaccia recipe
An average of 4.9 out of 5 stars from 17 ratings An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like. You will need a 30x20cm/7x11in baking tray for this recipe. 250ml/9fl oz warm water250g/9oz 00 flour2g dried yeast 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast 166ml/5.8fl oz warm water2g dried yeast280g/10oz 00 flour12g/½oz salt 166ml/5.8fl oz warm water 2g dried yeast 280g/10oz 00 flour 12g/½oz salt 2 tbsp warm water1½ olive oil pinch salt 2 tbsp warm water 1½ olive oil pinch salt pinch sea saltpinch chopped fresh rosemary pinch sea salt pinch chopped fresh rosemary Method To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9.Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rosemary focaccia recipe",
"content": "An average of 4.9 out of 5 stars from 17 ratings An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like. You will need a 30x20cm/7x11in baking tray for this recipe. 250ml/9fl oz warm water250g/9oz 00 flour2g dried yeast 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast 166ml/5.8fl oz warm water2g dried yeast280g/10oz 00 flour12g/½oz salt 166ml/5.8fl oz warm water 2g dried yeast 280g/10oz 00 flour 12g/½oz salt 2 tbsp warm water1½ olive oil pinch salt 2 tbsp warm water 1½ olive oil pinch salt pinch sea saltpinch chopped fresh rosemary pinch sea salt pinch chopped fresh rosemary Method To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9.Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown."
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} | 463a937386ba7a08f3e7cd63803b55529c8114fc6826f0e55a2a668af5cc9479 | Rosemary and sea salt focaccia recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02c86lz.jpg Great for sharing, and made even better with the use of a really fine extra virgin olive oil. This is delicious served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes and cold meats. 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 x 7g/⅛oz sachet fast-action dried yeast 80ml/3fl oz olive oil, plus extra for drizzling 150-250ml/5-9fl oz warm water vegetable oil or oil spray, for oiling 1 bunch fresh rosemary large pinch sea salt 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 x 7g/⅛oz sachet fast-action dried yeast 80ml/3fl oz olive oil, plus extra for drizzling 150-250ml/5-9fl oz warm water vegetable oil or oil spray, for oiling 1 bunch fresh rosemary large pinch sea salt Method Dust a large flat baking tray with flour. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Preheat the oven to 200C/400F/Gas 6.Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray. Dust a large flat baking tray with flour. Dust a large flat baking tray with flour. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray. | {
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"title": "Rosemary and sea salt focaccia recipe",
"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02c86lz.jpg Great for sharing, and made even better with the use of a really fine extra virgin olive oil. This is delicious served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes and cold meats. 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 x 7g/⅛oz sachet fast-action dried yeast 80ml/3fl oz olive oil, plus extra for drizzling 150-250ml/5-9fl oz warm water vegetable oil or oil spray, for oiling 1 bunch fresh rosemary large pinch sea salt 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 x 7g/⅛oz sachet fast-action dried yeast 80ml/3fl oz olive oil, plus extra for drizzling 150-250ml/5-9fl oz warm water vegetable oil or oil spray, for oiling 1 bunch fresh rosemary large pinch sea salt Method Dust a large flat baking tray with flour. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Preheat the oven to 200C/400F/Gas 6.Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray. Dust a large flat baking tray with flour. Dust a large flat baking tray with flour. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray. Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray."
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} | 4f56f67f8f794c5ec3bb029716546d266e11fa86a84c2e9a1c14d87bcdbbecc5 | Easy garlic and rosemary focaccia recipe
An average of 5.0 out of 5 stars from 8 ratings This garlic and rosemary focaccia is delicious eaten on the day it is baked, but the bread will keep for a few days and you can freshen it up in the oven for a few minutes just before serving. 12g fresh yeast, or 7g instant yeast350ml/12fl oz lukewarm water 500g/1lb 2oz strong white bread flour, plus extra for dusting2 tsp salt semolina or dried breadcrumbs, for sprinkling 12g fresh yeast, or 7g instant yeast 350ml/12fl oz lukewarm water 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt semolina or dried breadcrumbs, for sprinkling 1 tbsp extra virgin olive oil, plus extra for drizzling 2 garlic cloves, finely chopped needles of 2 rosemary branches, finely chopped 1 tsp sea salt freshly ground black pepper 1 tbsp extra virgin olive oil, plus extra for drizzling 2 garlic cloves, finely chopped needles of 2 rosemary branches, finely chopped 1 tsp sea salt freshly ground black pepper Method Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly.Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly. Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Recipe tips To speed up the proving process you can warm the baking tray in the oven for about 10 seconds, before placing the dough on it. | {
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"title": "Easy garlic and rosemary focaccia recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings This garlic and rosemary focaccia is delicious eaten on the day it is baked, but the bread will keep for a few days and you can freshen it up in the oven for a few minutes just before serving. 12g fresh yeast, or 7g instant yeast350ml/12fl oz lukewarm water 500g/1lb 2oz strong white bread flour, plus extra for dusting2 tsp salt semolina or dried breadcrumbs, for sprinkling 12g fresh yeast, or 7g instant yeast 350ml/12fl oz lukewarm water 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt semolina or dried breadcrumbs, for sprinkling 1 tbsp extra virgin olive oil, plus extra for drizzling 2 garlic cloves, finely chopped needles of 2 rosemary branches, finely chopped 1 tsp sea salt freshly ground black pepper 1 tbsp extra virgin olive oil, plus extra for drizzling 2 garlic cloves, finely chopped needles of 2 rosemary branches, finely chopped 1 tsp sea salt freshly ground black pepper Method Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly.Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly. Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly. Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares. Recipe tips To speed up the proving process you can warm the baking tray in the oven for about 10 seconds, before placing the dough on it."
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} | 9c3b44b8c80b2b726ee01711a36d15c94aa50b0e41dd458a4a4644ad6a625ebf | Chorizo and asparagus with turmeric flatbreads recipe
An average of 3.5 out of 5 stars from 13 ratings A hearty meal with protein-packed chorizo and eggs and vitamin-rich asparagus, served with easy flatbreads. 250g/9oz plain flour, plus extra for dusting½ tsp ground turmeric 2½ tsp baking powderpinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing35g/1¼oz crème fraîche, to serve 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve 2 free-range eggs, at room temperature1 bunch asparagus, trimmed1 cooking chorizo (picante) sausage, sliced50g/1¾oz kale, choppedsalt2 tbsp chopped fresh parsley, to garnish 2 free-range eggs, at room temperature 1 bunch asparagus, trimmed 1 cooking chorizo (picante) sausage, sliced 50g/1¾oz kale, chopped salt 2 tbsp chopped fresh parsley, to garnish Method To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Recipe tips This recipe is flexible and you could easily turn it into a full English breakfast by swapping the asparagus for mushrooms and tomatoes and the chorizo for plain pork sausages. | {
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"title": "Chorizo and asparagus with turmeric flatbreads recipe",
"content": "An average of 3.5 out of 5 stars from 13 ratings A hearty meal with protein-packed chorizo and eggs and vitamin-rich asparagus, served with easy flatbreads. 250g/9oz plain flour, plus extra for dusting½ tsp ground turmeric 2½ tsp baking powderpinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing35g/1¼oz crème fraîche, to serve 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve 2 free-range eggs, at room temperature1 bunch asparagus, trimmed1 cooking chorizo (picante) sausage, sliced50g/1¾oz kale, choppedsalt2 tbsp chopped fresh parsley, to garnish 2 free-range eggs, at room temperature 1 bunch asparagus, trimmed 1 cooking chorizo (picante) sausage, sliced 50g/1¾oz kale, chopped salt 2 tbsp chopped fresh parsley, to garnish Method To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Recipe tips This recipe is flexible and you could easily turn it into a full English breakfast by swapping the asparagus for mushrooms and tomatoes and the chorizo for plain pork sausages."
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} | 8d2df1194394e8886955b3d494b285afb318f0284ab1c3eca2dc428a757464ba | Easy chocolate frosting recipe
An average of 5.0 out of 5 stars from 1 rating Dan Lepard makes a stunning, yet easy chocolate icing made with melted butter and cream to give a shiny, pourable finish. 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream Method Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. | {
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"title": "Easy chocolate frosting recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Dan Lepard makes a stunning, yet easy chocolate icing made with melted butter and cream to give a shiny, pourable finish. 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream Method Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing."
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} | 17568755eff9a85771edd72e398e689ae1a788267a54443e85f82c8bc2a2fd3e | Granola bars recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/driedcherryandcranbe_88993_16x9.jpg These delicious cherry granola bars are great for making with kids. Skip the chocolate sauce and pack them into lunchboxes for a breakfast treat. 150g/5oz butter, cubed 80g/3oz soft light brown sugar80ml/3fl oz clear honey250g/9oz rolled oats80g/3oz dried cherries80g/3oz dried cranberries1 tbsp desiccated coconut50g/2oz hazelnuts, shells removed, chopped 150g/5oz butter, cubed 80g/3oz soft light brown sugar 80ml/3fl oz clear honey 250g/9oz rolled oats 80g/3oz dried cherries 80g/3oz dried cranberries 1 tbsp desiccated coconut 50g/2oz hazelnuts, shells removed, chopped 100ml/3½fl oz double cream 100ml/3½fl oz double cream Method Preheat the oven to 180C/360F/Gas 4.Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Granola bars recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/driedcherryandcranbe_88993_16x9.jpg These delicious cherry granola bars are great for making with kids. Skip the chocolate sauce and pack them into lunchboxes for a breakfast treat. 150g/5oz butter, cubed 80g/3oz soft light brown sugar80ml/3fl oz clear honey250g/9oz rolled oats80g/3oz dried cherries80g/3oz dried cranberries1 tbsp desiccated coconut50g/2oz hazelnuts, shells removed, chopped 150g/5oz butter, cubed 80g/3oz soft light brown sugar 80ml/3fl oz clear honey 250g/9oz rolled oats 80g/3oz dried cherries 80g/3oz dried cranberries 1 tbsp desiccated coconut 50g/2oz hazelnuts, shells removed, chopped 100ml/3½fl oz double cream 100ml/3½fl oz double cream Method Preheat the oven to 180C/360F/Gas 4.Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside."
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} | 01d9a7a87332ba2020eacb7e2c8b5f37ad1682603c1d691a15a85bf022902d04 | Poached egg and bright beet breakfast board recipe
An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_egg_and_bright_77513_16x9.jpg This is the kind of thing I like to make when I want a delicious breakfast to serve in the middle of the table. It’s a fun way of enjoying poached eggs. In fact, it’s my new favourite way, with creamy beetroot, avocado, runny eggs and lots of crisp toast to swish it up with. 250g/9oz cooked beetroot, roughly chopped200ml/7fl oz crème fraîche1 garlic clove, roughly choppedpinch salt 250g/9oz cooked beetroot, roughly chopped 200ml/7fl oz crème fraîche 1 garlic clove, roughly chopped pinch salt 4 free-range eggs, as fresh as possible4 slices toast, to serve 4 free-range eggs, as fresh as possible 4 slices toast, to serve 1 avocado, flesh cut into cubes and sprinkled with lemon juicepickled red cabbagecrispy chilli oilfinely chopped fresh dill runny honey 1 avocado, flesh cut into cubes and sprinkled with lemon juice pickled red cabbage crispy chilli oil finely chopped fresh dill runny honey Method To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the eggs, crack each egg into four separate small bowls and set aside. Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. Serve with the toast and dig right in. To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the eggs, crack each egg into four separate small bowls and set aside. To make the eggs, crack each egg into four separate small bowls and set aside. Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. Serve with the toast and dig right in. Serve with the toast and dig right in. Recipe tips If you are struggling to find crispy chilli oil, make your own by combining chilli flakes, oil and crispy fried onions. Mix and it is good to go. The best thing about making it yourself is that you can control the amount of chilli: add more (if you are like my husband) or less (if you are like me). | {
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"title": "Poached egg and bright beet breakfast board recipe",
"content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_egg_and_bright_77513_16x9.jpg This is the kind of thing I like to make when I want a delicious breakfast to serve in the middle of the table. It’s a fun way of enjoying poached eggs. In fact, it’s my new favourite way, with creamy beetroot, avocado, runny eggs and lots of crisp toast to swish it up with. 250g/9oz cooked beetroot, roughly chopped200ml/7fl oz crème fraîche1 garlic clove, roughly choppedpinch salt 250g/9oz cooked beetroot, roughly chopped 200ml/7fl oz crème fraîche 1 garlic clove, roughly chopped pinch salt 4 free-range eggs, as fresh as possible4 slices toast, to serve 4 free-range eggs, as fresh as possible 4 slices toast, to serve 1 avocado, flesh cut into cubes and sprinkled with lemon juicepickled red cabbagecrispy chilli oilfinely chopped fresh dill runny honey 1 avocado, flesh cut into cubes and sprinkled with lemon juice pickled red cabbage crispy chilli oil finely chopped fresh dill runny honey Method To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the eggs, crack each egg into four separate small bowls and set aside. Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. Serve with the toast and dig right in. To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the beetroot, put the beetroot, crème fraîche, garlic and salt in a blender or food processor. Blend to a smooth, thick paste. Spread all over a wooden board or flat platter. To make the eggs, crack each egg into four separate small bowls and set aside. To make the eggs, crack each egg into four separate small bowls and set aside. Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Have a bowl of cold water large enough for the four eggs set aside. Add a few cubes of ice if you have ice. If not, this is not essential (and you can also skip this step entirely if you are eating the eggs straightaway). Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Find a saucepan that is large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to the boil. As soon as the water boils, turn the heat right down. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Stir the boiling water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the hot water, allowing the egg to just drop in. Do the same with the other three eggs in quick succession so they cook for roughly the same time. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and serve immediately (as below) or drop carefully into the cold water to stop them from cooking any further. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. To serve, sprinkle the avocado and cabbage over the beetroot on the board, then drizzle over the chilli oil. Add the eggs on top. Sprinkle over the dill and then drizzle with more chilli oil and the honey. Serve with the toast and dig right in. Serve with the toast and dig right in. Recipe tips If you are struggling to find crispy chilli oil, make your own by combining chilli flakes, oil and crispy fried onions. Mix and it is good to go. The best thing about making it yourself is that you can control the amount of chilli: add more (if you are like my husband) or less (if you are like me)."
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} | 09d9c0a85c2d3b32d24eacb1ade4a393f7b70bf05585d85b52a9a98d6b8f6231 | Christmas bircher muesli recipe
An average of 5.0 out of 5 stars from 2 ratings Make the compôte and soak the oats and fruit the night before for a delightfully relaxed start to your Christmas day. 200g/7oz frozen mixed berries1 stick cinnamon1 star anise2 strips orange peel75g/2½oz soft light brown sugar 200g/7oz frozen mixed berries 1 stick cinnamon 1 star anise 2 strips orange peel 75g/2½oz soft light brown sugar 150g/5½oz rolled oats4 tbsp dried cranberries4 tbsp chopped dried pineapple4 tbsp chopped dried mango400ml/14fl oz hazelnut milk1 vanilla pod2 apples, peeled ½ lemon, juice only200g/7oz natural Greek-style yoghurt4 tbsp runny honey, to taste50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds 150g/5½oz rolled oats 4 tbsp dried cranberries 4 tbsp chopped dried pineapple 4 tbsp chopped dried mango 400ml/14fl oz hazelnut milk 1 vanilla pod 2 apples, peeled ½ lemon, juice only 200g/7oz natural Greek-style yoghurt 4 tbsp runny honey, to taste 50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds Method For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top).Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. | {
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"title": "Christmas bircher muesli recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Make the compôte and soak the oats and fruit the night before for a delightfully relaxed start to your Christmas day. 200g/7oz frozen mixed berries1 stick cinnamon1 star anise2 strips orange peel75g/2½oz soft light brown sugar 200g/7oz frozen mixed berries 1 stick cinnamon 1 star anise 2 strips orange peel 75g/2½oz soft light brown sugar 150g/5½oz rolled oats4 tbsp dried cranberries4 tbsp chopped dried pineapple4 tbsp chopped dried mango400ml/14fl oz hazelnut milk1 vanilla pod2 apples, peeled ½ lemon, juice only200g/7oz natural Greek-style yoghurt4 tbsp runny honey, to taste50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds 150g/5½oz rolled oats 4 tbsp dried cranberries 4 tbsp chopped dried pineapple 4 tbsp chopped dried mango 400ml/14fl oz hazelnut milk 1 vanilla pod 2 apples, peeled ½ lemon, juice only 200g/7oz natural Greek-style yoghurt 4 tbsp runny honey, to taste 50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds Method For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top).Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts."
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} | db8e62490bccaf64b7046d42957250f6ea4b8d2be2092a97dd861b88a9763db2 | Mango and mint lassi recipe
An average of 0.0 out of 5 stars from 0 ratings This cooling and refreshing mango and mint lassi is the perfect accompaniment to hot and spicy food. 425g/15 oz canned Alphonso mango pulp or tinned mango slices150ml/5 fl oz plain yoghurt150ml/5fl oz full-fat or semi-skimmed milk1 lime, juice only2 tbsp chopped fresh mint leaves 425g/15 oz canned Alphonso mango pulp or tinned mango slices 150ml/5 fl oz plain yoghurt 150ml/5fl oz full-fat or semi-skimmed milk 1 lime, juice only 2 tbsp chopped fresh mint leaves Method If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. If using mango slices, put them into a food processor and blitz to a smooth pulp. If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. Divide the lassi between 4 glasses and serve immediately. | {
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"title": "Mango and mint lassi recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This cooling and refreshing mango and mint lassi is the perfect accompaniment to hot and spicy food. 425g/15 oz canned Alphonso mango pulp or tinned mango slices150ml/5 fl oz plain yoghurt150ml/5fl oz full-fat or semi-skimmed milk1 lime, juice only2 tbsp chopped fresh mint leaves 425g/15 oz canned Alphonso mango pulp or tinned mango slices 150ml/5 fl oz plain yoghurt 150ml/5fl oz full-fat or semi-skimmed milk 1 lime, juice only 2 tbsp chopped fresh mint leaves Method If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. If using mango slices, put them into a food processor and blitz to a smooth pulp. If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. Divide the lassi between 4 glasses and serve immediately."
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} | a4b24c40374a0c23f6f09b256cee60328d9ef275ad15491d8e56a788c89b789d | Tomato and feta bruschetta recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greeksaladonbruschet_81321_16x9.jpg Taking a Greek salad and making it a tip-top toast topping for this tomato and feta bruschetta that's a great lunch, starter or even a party food. 2 tbsp olive oil1 lemon, juice only150g/5½oz vine cherry tomatoes, halved½ shallot, peeled and finely sliced (optional)50g/2oz olives, stones removed50g/2oz feta cheese, crumbled 2 tbsp olive oil 1 lemon, juice only 150g/5½oz vine cherry tomatoes, halved ½ shallot, peeled and finely sliced (optional) 50g/2oz olives, stones removed 50g/2oz feta cheese, crumbled 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oilsalt and freshly ground black pepper 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oil salt and freshly ground black pepper Method To make the Greek salad, whisk together the olive oil and lemon juice in a bowl.Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together.To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side.To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greeksaladonbruschet_81321_16x9.jpg Taking a Greek salad and making it a tip-top toast topping for this tomato and feta bruschetta that's a great lunch, starter or even a party food. 2 tbsp olive oil1 lemon, juice only150g/5½oz vine cherry tomatoes, halved½ shallot, peeled and finely sliced (optional)50g/2oz olives, stones removed50g/2oz feta cheese, crumbled 2 tbsp olive oil 1 lemon, juice only 150g/5½oz vine cherry tomatoes, halved ½ shallot, peeled and finely sliced (optional) 50g/2oz olives, stones removed 50g/2oz feta cheese, crumbled 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oilsalt and freshly ground black pepper 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oil salt and freshly ground black pepper Method To make the Greek salad, whisk together the olive oil and lemon juice in a bowl.Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together.To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side.To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top."
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} | f198dfe78a36f90c97b89dd883b70dfa1c1b7a60053b8e7c1340d53b6154e43f | Moroccan lamb tagine with prunes recipe
An average of 3.8 out of 5 stars from 5 ratings Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk! 4 tbsp olive oil1 onion, chopped900g/2lb lean leg of lamb, diced salt and freshly ground black pepper½ tsp ground coriander½ tsp ground cinnamon1 cinnamon stick½ tsp ground cumin1 tsp gingerpinch saffron threads, soaked in 1 tbsp water12 prunes, soaked in warm water4 tbsp clear honey1 tsp orange flower water (or to taste) 4 tbsp olive oil 1 onion, chopped 900g/2lb lean leg of lamb, diced salt and freshly ground black pepper ½ tsp ground coriander ½ tsp ground cinnamon 1 cinnamon stick ½ tsp ground cumin 1 tsp ginger pinch saffron threads, soaked in 1 tbsp water 12 prunes, soaked in warm water 4 tbsp clear honey 1 tsp orange flower water (or to taste) Method Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.Add the soaked prunes and leave to simmer for a further 20 minutes.Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Add the soaked prunes and leave to simmer for a further 20 minutes. Add the soaked prunes and leave to simmer for a further 20 minutes. Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Stir in the honey and sprinkle the tagine with orange flower water and serve hot. | {
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"title": "Moroccan lamb tagine with prunes recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk! 4 tbsp olive oil1 onion, chopped900g/2lb lean leg of lamb, diced salt and freshly ground black pepper½ tsp ground coriander½ tsp ground cinnamon1 cinnamon stick½ tsp ground cumin1 tsp gingerpinch saffron threads, soaked in 1 tbsp water12 prunes, soaked in warm water4 tbsp clear honey1 tsp orange flower water (or to taste) 4 tbsp olive oil 1 onion, chopped 900g/2lb lean leg of lamb, diced salt and freshly ground black pepper ½ tsp ground coriander ½ tsp ground cinnamon 1 cinnamon stick ½ tsp ground cumin 1 tsp ginger pinch saffron threads, soaked in 1 tbsp water 12 prunes, soaked in warm water 4 tbsp clear honey 1 tsp orange flower water (or to taste) Method Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.Add the soaked prunes and leave to simmer for a further 20 minutes.Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Add the soaked prunes and leave to simmer for a further 20 minutes. Add the soaked prunes and leave to simmer for a further 20 minutes. Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Stir in the honey and sprinkle the tagine with orange flower water and serve hot."
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} | 6f401c9cbe3e3879bb18b38894c6c3a599fce7eaa14fc1fe92d6224d0e8b3e69 | Bruschetta with olives, courgettes and ricotta recipe
An average of 5.0 out of 5 stars from 1 rating These bruschetta are a riot of flavours and texture – soft, caramelised courgette, herby olives and creamy ricotta top garlicky toasted bread for five-star snack food. 4 tbsp olive oil, plus 1 tsp for the salad dressing4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons2 garlic cloves, 1 thinly sliced and 1 left whole6 basil leaves4 large slices pagnotta semolina bread or sourdough bread, toasted100g/3½oz pitted taggiasche olives, finely chopped½ lemon, juice only30g/1oz rocket leaves50g/1¾oz ricotta salatasea salt and freshly ground black pepper 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves 4 large slices pagnotta semolina bread or sourdough bread, toasted 100g/3½oz pitted taggiasche olives, finely chopped ½ lemon, juice only 30g/1oz rocket leaves 50g/1¾oz ricotta salata sea salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour.Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside.Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top.Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating These bruschetta are a riot of flavours and texture – soft, caramelised courgette, herby olives and creamy ricotta top garlicky toasted bread for five-star snack food. 4 tbsp olive oil, plus 1 tsp for the salad dressing4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons2 garlic cloves, 1 thinly sliced and 1 left whole6 basil leaves4 large slices pagnotta semolina bread or sourdough bread, toasted100g/3½oz pitted taggiasche olives, finely chopped½ lemon, juice only30g/1oz rocket leaves50g/1¾oz ricotta salatasea salt and freshly ground black pepper 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves 4 large slices pagnotta semolina bread or sourdough bread, toasted 100g/3½oz pitted taggiasche olives, finely chopped ½ lemon, juice only 30g/1oz rocket leaves 50g/1¾oz ricotta salata sea salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour.Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside.Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top.Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve."
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} | 0ddd7f345bf45698971ca7d0df9db376413afc0ba6beafb09ff3c12b4e588cbe | Lamb shank tagine with tabbouleh recipe
For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock.Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock. Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. | {
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"title": "Lamb shank tagine with tabbouleh recipe",
"content": "For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock.Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Add the remaining olive oil to the same pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and salt and freshly ground black pepper - and bring to a simmer. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock. Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over a low heat. Check that the bulgur wheat is tender. If not cook for a little longer. When cooked drain off the excess stock. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside and sprinkle the coriander and preserved lemon over the top and serve."
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} | 36a9f9059b0c2b4459d50677fcd34690f2985406b1478cdebb78954a90642341 | Mussels, sausage and leeks on sourdough recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussels_morteau_sausage_51392_16x9.jpg The traditional French morteau sausage gives this lunch dish or starter a smoky flavour – bon appetit. 300g/10½oz mussels1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole1 tbsp olive oil4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced150g/5½oz smoked sausage, such as morteau sausage, sliced1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 300g/10½oz mussels 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive oil 4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced 150g/5½oz smoked sausage, such as morteau sausage, sliced 1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Serve the mussel mixture on the chargrilled sourdough. | {
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"title": "Mussels, sausage and leeks on sourdough recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussels_morteau_sausage_51392_16x9.jpg The traditional French morteau sausage gives this lunch dish or starter a smoky flavour – bon appetit. 300g/10½oz mussels1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole1 tbsp olive oil4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced150g/5½oz smoked sausage, such as morteau sausage, sliced1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 300g/10½oz mussels 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive oil 4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced 150g/5½oz smoked sausage, such as morteau sausage, sliced 1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Serve the mussel mixture on the chargrilled sourdough."
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} | 4a3f003810538ff1bb4b41377ec324daa3246a926e6d3dc3839e7bc8de789249 | Spicy chorizo penne pasta recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicychorizopennepas_84044_16x9.jpg This is a super tasty, quick dinner for two, and the red wine makes it a little bit special. 1 tbsp olive oil¼ red onion, finely chopped½ tsp dried chilli flakes75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces55g/2oz tomato purée55g/2oz sun-blushed tomatoes, chopped200ml/8fl oz red wine2 garlic cloves250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructionssea salt and freshly ground black pepperfresh basil, to garnish 1 tbsp olive oil ¼ red onion, finely chopped ½ tsp dried chilli flakes 75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces 55g/2oz tomato purée 55g/2oz sun-blushed tomatoes, chopped 200ml/8fl oz red wine 2 garlic cloves 250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructions sea salt and freshly ground black pepper fresh basil, to garnish Method Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over.Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Spicy chorizo penne pasta recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicychorizopennepas_84044_16x9.jpg This is a super tasty, quick dinner for two, and the red wine makes it a little bit special. 1 tbsp olive oil¼ red onion, finely chopped½ tsp dried chilli flakes75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces55g/2oz tomato purée55g/2oz sun-blushed tomatoes, chopped200ml/8fl oz red wine2 garlic cloves250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructionssea salt and freshly ground black pepperfresh basil, to garnish 1 tbsp olive oil ¼ red onion, finely chopped ½ tsp dried chilli flakes 75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces 55g/2oz tomato purée 55g/2oz sun-blushed tomatoes, chopped 200ml/8fl oz red wine 2 garlic cloves 250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructions sea salt and freshly ground black pepper fresh basil, to garnish Method Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over.Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil."
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} | 7fce9ad1f63bd050085571b1d3ed5129e61c0f363a9ba594604a134c04750877 | Lamb-stuffed aubergines with Moorish spices and Manchego cheese recipe
An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb-stuffed_aubergines_99219_16x9.jpg These soft and tender aubergines filled with lamb ragu and topped with Manchego cheese are really delicious. 4 aubergines6 tbsp olive oil1 onion, chopped4 garlic cloves, finely chopped1 large red pepper, seeds removed, chopped1½ tsp freshly ground cumin seeds1 tsp ground cinnamon½ tsp freshly grated nutmeg1 tsp pimentón dulce (smoked sweet Spanish paprika)large pinch of crushed dried chillies500g/1lb 2oz lamb mince6 tbsp tomato sauce (see Top recipe tip below)100g/3½oz Manchego cheese, coarsely gratedsalt and freshly ground black pepper 4 aubergines 6 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 large red pepper, seeds removed, chopped 1½ tsp freshly ground cumin seeds 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 tsp pimentón dulce (smoked sweet Spanish paprika) large pinch of crushed dried chillies 500g/1lb 2oz lamb mince 6 tbsp tomato sauce (see Top recipe tip below) 100g/3½oz Manchego cheese, coarsely grated salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown. | {
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"title": "Lamb-stuffed aubergines with Moorish spices and Manchego cheese recipe",
"content": "An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb-stuffed_aubergines_99219_16x9.jpg These soft and tender aubergines filled with lamb ragu and topped with Manchego cheese are really delicious. 4 aubergines6 tbsp olive oil1 onion, chopped4 garlic cloves, finely chopped1 large red pepper, seeds removed, chopped1½ tsp freshly ground cumin seeds1 tsp ground cinnamon½ tsp freshly grated nutmeg1 tsp pimentón dulce (smoked sweet Spanish paprika)large pinch of crushed dried chillies500g/1lb 2oz lamb mince6 tbsp tomato sauce (see Top recipe tip below)100g/3½oz Manchego cheese, coarsely gratedsalt and freshly ground black pepper 4 aubergines 6 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 large red pepper, seeds removed, chopped 1½ tsp freshly ground cumin seeds 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 tsp pimentón dulce (smoked sweet Spanish paprika) large pinch of crushed dried chillies 500g/1lb 2oz lamb mince 6 tbsp tomato sauce (see Top recipe tip below) 100g/3½oz Manchego cheese, coarsely grated salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown."
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} | 924a365b6f980b6c0dbcc54675258482635dd871682a159836497b0cdba6083d | Sausage and ricotta pasta bake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedpennewithricott_91319_16x9.jpg Looking for wholesome student food? This hearty pasta bake is easy on the wallet and is great for feeding a hungry family too. 2 tsp vegetable oil2 red onions, peeled, sliced1 red chilli, finely chopped2 garlic cloves, sliced200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced350g/12oz penne, cooked according to packet instructions, drained200g/7oz ricotta2 ripe tomatoes, finely chopped100g/3½oz parmesan shavings, plus extra to serve 2 tsp vegetable oil 2 red onions, peeled, sliced 1 red chilli, finely chopped 2 garlic cloves, sliced 200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced 350g/12oz penne, cooked according to packet instructions, drained 200g/7oz ricotta 2 ripe tomatoes, finely chopped 100g/3½oz parmesan shavings, plus extra to serve 1 tbsp chopped fresh parsley1 ready-made garlic baguette, sliced 1 tbsp chopped fresh parsley 1 ready-made garlic baguette, sliced Method Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened.Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine.Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown.To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Sausage and ricotta pasta bake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedpennewithricott_91319_16x9.jpg Looking for wholesome student food? This hearty pasta bake is easy on the wallet and is great for feeding a hungry family too. 2 tsp vegetable oil2 red onions, peeled, sliced1 red chilli, finely chopped2 garlic cloves, sliced200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced350g/12oz penne, cooked according to packet instructions, drained200g/7oz ricotta2 ripe tomatoes, finely chopped100g/3½oz parmesan shavings, plus extra to serve 2 tsp vegetable oil 2 red onions, peeled, sliced 1 red chilli, finely chopped 2 garlic cloves, sliced 200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced 350g/12oz penne, cooked according to packet instructions, drained 200g/7oz ricotta 2 ripe tomatoes, finely chopped 100g/3½oz parmesan shavings, plus extra to serve 1 tbsp chopped fresh parsley1 ready-made garlic baguette, sliced 1 tbsp chopped fresh parsley 1 ready-made garlic baguette, sliced Method Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened.Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine.Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown.To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving."
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} | 567de2f2c91be6fd3dd7ed3901db781da5d3152928116af0ad79f5e7bce56aa1 | Meatball wraps recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefkoftasandguacamo_89140_16x9.jpg Whip up a quick meatball wrap with zesty guacamole for a tasty supper for one. This recipe would easily scale up for more. 150g/5½oz lean beef mince1 garlic clove, finely chopped1 tbsp olive oilsalt and freshly ground black pepper 150g/5½oz lean beef mince 1 garlic clove, finely chopped 1 tbsp olive oil salt and freshly ground black pepper 1 ripe avocado, peeled, stone removed, chopped½ lime, juice only, plus extra to serve1½ tbsp chopped fresh coriander leaves 1 ripe avocado, peeled, stone removed, chopped ½ lime, juice only, plus extra to serve 1½ tbsp chopped fresh coriander leaves 2 flour tortillas3 tbsp plain yoghurt1 Little Gem lettuce, leaves separated 2 flour tortillas 3 tbsp plain yoghurt 1 Little Gem lettuce, leaves separated Method Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through.For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork.Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. | {
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"delivery_version": "v1.0",
"title": "Meatball wraps recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefkoftasandguacamo_89140_16x9.jpg Whip up a quick meatball wrap with zesty guacamole for a tasty supper for one. This recipe would easily scale up for more. 150g/5½oz lean beef mince1 garlic clove, finely chopped1 tbsp olive oilsalt and freshly ground black pepper 150g/5½oz lean beef mince 1 garlic clove, finely chopped 1 tbsp olive oil salt and freshly ground black pepper 1 ripe avocado, peeled, stone removed, chopped½ lime, juice only, plus extra to serve1½ tbsp chopped fresh coriander leaves 1 ripe avocado, peeled, stone removed, chopped ½ lime, juice only, plus extra to serve 1½ tbsp chopped fresh coriander leaves 2 flour tortillas3 tbsp plain yoghurt1 Little Gem lettuce, leaves separated 2 flour tortillas 3 tbsp plain yoghurt 1 Little Gem lettuce, leaves separated Method Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through.For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork.Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up."
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} | 76552d7cef311d1eadc851ed64fe79e7ee18406dee965a02f608ef333335c9b7 | Creamy tuna one-pot pasta recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_tuna_one-pot_19168_16x9.jpg Super speedy, packed full of flavour and with minimal washing up, this one-pot pasta ticks all the midweek meal boxes. Use good quality tuna for best results. 1 tbsp vegetable oil, for frying 1 onion, chopped2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli)800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g)sea salt and freshly cracked black pepper 1 tbsp vegetable oil, for frying 1 onion, chopped 2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli) 800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g) sea salt and freshly cracked black pepper Method Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. | {
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"title": "Creamy tuna one-pot pasta recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_tuna_one-pot_19168_16x9.jpg Super speedy, packed full of flavour and with minimal washing up, this one-pot pasta ticks all the midweek meal boxes. Use good quality tuna for best results. 1 tbsp vegetable oil, for frying 1 onion, chopped2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli)800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g)sea salt and freshly cracked black pepper 1 tbsp vegetable oil, for frying 1 onion, chopped 2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli) 800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g) sea salt and freshly cracked black pepper Method Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley."
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} | 487697f9c89e938efa2611e15fa96e17e6746e117c0b220a2ca099f549e778ef | Roast chicken thighs with lentils and yoghurt recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_spiced_chicken_75133_16x9.jpg Chicken thighs are good value for money, moist and easy to cook. Here they are spiced and served with creamy lentils and zesty yoghurt. Each serving provides 429 kcal, 37g protein, 38g carbohydrates (of which 8g sugars), 13g fat (of which 4g saturates), 5g fibre and 0.9g salt. 2 tbsp fenugreek seeds1 cinnamon stick2 tbsp mustard seeds1 clove1 tbsp coriander seeds2 tbsp cumin seeds4 skinless, boneless chicken thighs 1 tbsp vegetable oilknob of butter 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2 tbsp cumin seeds 4 skinless, boneless chicken thighs 1 tbsp vegetable oil knob of butter 1 tbsp vegetable oil½ onion, chopped1 tbsp mild curry powder225g/8oz dried red lentils, rinsed500ml/18fl oz chicken stock½ red chilli, finely chopped2 heaped tbsp chopped coriander½ lime, juice onlysalt 1 tbsp vegetable oil ½ onion, chopped 1 tbsp mild curry powder 225g/8oz dried red lentils, rinsed 500ml/18fl oz chicken stock ½ red chilli, finely chopped 2 heaped tbsp chopped coriander ½ lime, juice only salt 300ml/10fl oz plain yoghurt½ bunch mint, finely chopped1 lime, zest onlyfresh coriander, to garnish1 lime, cut into wedges, to garnish 300ml/10fl oz plain yoghurt ½ bunch mint, finely chopped 1 lime, zest only fresh coriander, to garnish 1 lime, cut into wedges, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl.Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through.Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender.Stir in the chilli, coriander and lime juice and season with salt.To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest.To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the chilli, coriander and lime juice and season with salt. Stir in the chilli, coriander and lime juice and season with salt. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest. Mix together the yoghurt, mint and lime zest. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast chicken thighs with lentils and yoghurt recipe",
"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_spiced_chicken_75133_16x9.jpg Chicken thighs are good value for money, moist and easy to cook. Here they are spiced and served with creamy lentils and zesty yoghurt. Each serving provides 429 kcal, 37g protein, 38g carbohydrates (of which 8g sugars), 13g fat (of which 4g saturates), 5g fibre and 0.9g salt. 2 tbsp fenugreek seeds1 cinnamon stick2 tbsp mustard seeds1 clove1 tbsp coriander seeds2 tbsp cumin seeds4 skinless, boneless chicken thighs 1 tbsp vegetable oilknob of butter 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2 tbsp cumin seeds 4 skinless, boneless chicken thighs 1 tbsp vegetable oil knob of butter 1 tbsp vegetable oil½ onion, chopped1 tbsp mild curry powder225g/8oz dried red lentils, rinsed500ml/18fl oz chicken stock½ red chilli, finely chopped2 heaped tbsp chopped coriander½ lime, juice onlysalt 1 tbsp vegetable oil ½ onion, chopped 1 tbsp mild curry powder 225g/8oz dried red lentils, rinsed 500ml/18fl oz chicken stock ½ red chilli, finely chopped 2 heaped tbsp chopped coriander ½ lime, juice only salt 300ml/10fl oz plain yoghurt½ bunch mint, finely chopped1 lime, zest onlyfresh coriander, to garnish1 lime, cut into wedges, to garnish 300ml/10fl oz plain yoghurt ½ bunch mint, finely chopped 1 lime, zest only fresh coriander, to garnish 1 lime, cut into wedges, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl.Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through.Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender.Stir in the chilli, coriander and lime juice and season with salt.To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest.To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the chilli, coriander and lime juice and season with salt. Stir in the chilli, coriander and lime juice and season with salt. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest. Mix together the yoghurt, mint and lime zest. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges."
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} | 479a5203698668842545aac5c18e91392e94d822a6362fa87f32c5d767b3400c | Prawns with cauliflower 'couscous' recipe
An average of 4.0 out of 5 stars from 3 ratings Low-fat and high-protein prawns pair wonderfully with a fresh salsa and cauliflower couscous. Each serving provides 165 kcal, 17g protein, 10.5g carbohydrate (of which 8.5g sugars), 5g fat (of which 1g saturates), 4g fibre and 1.5g salt. 100g/3½oz cauliflower florets 1 tsp olive oilsalt and freshly ground black pepper 100g/3½oz cauliflower florets 1 tsp olive oil salt and freshly ground black pepper 100g/3½oz cooked peeled prawns1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped½ tsp olive oilpinch dried red chilli flakes10g/⅓oz fresh coriander, roughly chopped (optional) 100g/3½oz cooked peeled prawns 1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped ½ tsp olive oil pinch dried red chilli flakes 10g/⅓oz fresh coriander, roughly chopped (optional) Method To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together.Serve the prawn salsa with the 'couscous'. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together. To make the prawn salsa, mix all the ingredients together. Serve the prawn salsa with the 'couscous'. Serve the prawn salsa with the 'couscous'. Recipe tips The 'couscous' will keep in the freezer for two months. You can also have a kiwi fruit for lunch to make this up to 200 calories. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawns with cauliflower 'couscous' recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Low-fat and high-protein prawns pair wonderfully with a fresh salsa and cauliflower couscous. Each serving provides 165 kcal, 17g protein, 10.5g carbohydrate (of which 8.5g sugars), 5g fat (of which 1g saturates), 4g fibre and 1.5g salt. 100g/3½oz cauliflower florets 1 tsp olive oilsalt and freshly ground black pepper 100g/3½oz cauliflower florets 1 tsp olive oil salt and freshly ground black pepper 100g/3½oz cooked peeled prawns1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped½ tsp olive oilpinch dried red chilli flakes10g/⅓oz fresh coriander, roughly chopped (optional) 100g/3½oz cooked peeled prawns 1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped ½ tsp olive oil pinch dried red chilli flakes 10g/⅓oz fresh coriander, roughly chopped (optional) Method To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together.Serve the prawn salsa with the 'couscous'. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together. To make the prawn salsa, mix all the ingredients together. Serve the prawn salsa with the 'couscous'. Serve the prawn salsa with the 'couscous'. Recipe tips The 'couscous' will keep in the freezer for two months. You can also have a kiwi fruit for lunch to make this up to 200 calories."
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} | b85fbf324b33c3e775498b79ea9a5bb4312df86f2d88520a2a588329b309b230 | Sugar-free chocolate brownies recipe
An average of 2.3 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_chocolate_90899_16x9.jpg Sugar-free chocolate brownies do exist and we've got the recipe to prove it! These simple brownies use sweet potatoes to bring some natural sweetness. Each brownie provides 140 kcal, 4g protein, 14.5g carbohydrate (of which 3g sugars), 7.5g fat (of which 4g saturates), 1.5g fibre and 0.5g salt. oil, for greasing200g/7oz self-raising flour50g/1¾oz cocoa powder, sifted1 tsp bicarbonate of soda100g/3½oz butter, cubed100ml/3½fl oz semi-skimmed milk3 large free-range eggs, beaten250g/9oz sweet potato, finely grated1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork oil, for greasing 200g/7oz self-raising flour 50g/1¾oz cocoa powder, sifted 1 tsp bicarbonate of soda 100g/3½oz butter, cubed 100ml/3½fl oz semi-skimmed milk 3 large free-range eggs, beaten 250g/9oz sweet potato, finely grated 1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Serve warm or leave to cool in the tin before cutting into squares. Recipe tips Wrap these brownies loosely in baking parchment and foil, they will keep in the fridge for 3 days. | {
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"content": "An average of 2.3 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_chocolate_90899_16x9.jpg Sugar-free chocolate brownies do exist and we've got the recipe to prove it! These simple brownies use sweet potatoes to bring some natural sweetness. Each brownie provides 140 kcal, 4g protein, 14.5g carbohydrate (of which 3g sugars), 7.5g fat (of which 4g saturates), 1.5g fibre and 0.5g salt. oil, for greasing200g/7oz self-raising flour50g/1¾oz cocoa powder, sifted1 tsp bicarbonate of soda100g/3½oz butter, cubed100ml/3½fl oz semi-skimmed milk3 large free-range eggs, beaten250g/9oz sweet potato, finely grated1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork oil, for greasing 200g/7oz self-raising flour 50g/1¾oz cocoa powder, sifted 1 tsp bicarbonate of soda 100g/3½oz butter, cubed 100ml/3½fl oz semi-skimmed milk 3 large free-range eggs, beaten 250g/9oz sweet potato, finely grated 1 large very ripe banana (approximately125g/4½oz peeled weight), mashed with a fork Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. Serve warm or leave to cool in the tin before cutting into squares. Serve warm or leave to cool in the tin before cutting into squares. Recipe tips Wrap these brownies loosely in baking parchment and foil, they will keep in the fridge for 3 days."
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} | 96d6e645b3702be807c2976a657e44bd76dc85a83b0b43b6bbc0bb945a67e6c2 | Tuna and bean salad recipe
An average of 0.0 out of 5 stars from 0 ratings Tinned tuna is low-fat and high-protein, as well as cost efficient and green beans give this salad a satisfying crunch. Each serving provides 170 kcal, 32g protein, 6g carbohydrate (of which 5g sugars), 1g fat (of which 0g saturates), 4g fibre and 0.7g salt. 80g/3oz green beans, halved160g tin tuna in water, drained50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing 80g/3oz green beans, halved 160g tin tuna in water, drained 50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing Method Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Recipe tips Follow this lunch with a satsuma to bring it up to 200 calories. | {
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"title": "Tuna and bean salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Tinned tuna is low-fat and high-protein, as well as cost efficient and green beans give this salad a satisfying crunch. Each serving provides 170 kcal, 32g protein, 6g carbohydrate (of which 5g sugars), 1g fat (of which 0g saturates), 4g fibre and 0.7g salt. 80g/3oz green beans, halved160g tin tuna in water, drained50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing 80g/3oz green beans, halved 160g tin tuna in water, drained 50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing Method Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Recipe tips Follow this lunch with a satsuma to bring it up to 200 calories."
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} | f92f5d56d1503b5821661d936436f15c6753fee7cc03a11a345431d406af2734 | Cod in a rich tomato sauce with courgetti recipe
An average of 4.0 out of 5 stars from 1 rating Have a delicious, healthy fish supper on the table in half an hour. Each serving provides 300 kcal, 38g protein, 22g carbohydrate (of which 21g sugars), 5g fat (of which 1g saturates), 8g fibre and 0.5g salt. 1 tsp vegetable oil1 very small onion (50g/1¾oz), thinly sliced 1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes1 level tbsp tomato purée 175g/6oz cod fillet, boneless, skin on150g/5½oz courgettisalt and freshly ground black pepper 1 tsp vegetable oil 1 very small onion (50g/1¾oz), thinly sliced 1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes 1 level tbsp tomato purée 175g/6oz cod fillet, boneless, skin on 150g/5½oz courgetti salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Recipe tips To bring the calories of this supper to 400 calories, add one small (100g/3½oz) banana for dessert. You can buy ‘courgetti’ spaghetti already prepared from most supermarkets but if you have a spiralizer you can make your own – one large courgetti (about 175g/6oz) should give you around 150g/5½oz of ‘spaghetti’. If you don’t have a spiralizer, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin spaghetti-like strips. Sprinkle the ‘spaghetti’ with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for two minutes or steam over a pan of boiling water. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating Have a delicious, healthy fish supper on the table in half an hour. Each serving provides 300 kcal, 38g protein, 22g carbohydrate (of which 21g sugars), 5g fat (of which 1g saturates), 8g fibre and 0.5g salt. 1 tsp vegetable oil1 very small onion (50g/1¾oz), thinly sliced 1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes1 level tbsp tomato purée 175g/6oz cod fillet, boneless, skin on150g/5½oz courgettisalt and freshly ground black pepper 1 tsp vegetable oil 1 very small onion (50g/1¾oz), thinly sliced 1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes 1 level tbsp tomato purée 175g/6oz cod fillet, boneless, skin on 150g/5½oz courgetti salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, pepper and paprika and cook for 2 minutes. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Stir in the tomatoes, tomato purée and salt and pepper, to taste. Cook over a medium heat for 10 minutes, or until the mixture begins to thicken. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Transfer the sauce into an ovenproof dish, lay the fish on top of the sauce and bake for 10–15 minutes, or until the fish is cooked. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Meanwhile, place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish. Recipe tips To bring the calories of this supper to 400 calories, add one small (100g/3½oz) banana for dessert. You can buy ‘courgetti’ spaghetti already prepared from most supermarkets but if you have a spiralizer you can make your own – one large courgetti (about 175g/6oz) should give you around 150g/5½oz of ‘spaghetti’. If you don’t have a spiralizer, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin spaghetti-like strips. Sprinkle the ‘spaghetti’ with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for two minutes or steam over a pan of boiling water."
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} | 455993b6af1145a1b30bc9d8ce618d55e4c4b28aeec1b47d0f78e0551a4a99e2 | Sunshine muffins recipe
An average of 5.0 out of 5 stars from 1 rating Bake a batch of these healthy muffins for a breakfast treat. You can swap the mango for blueberries or chopped apple. 1 free-range egg125ml/4fl oz natural yoghurt2 tbsp vegetable oil150g/5oz plain wholemeal flour2 tbsp porridge oats1 tbsp dark soft brown sugar1½ tsp mixed spice2 tsp baking powder200g/7oz mango, chopped into small pieces2 tbsp pumpkin seeds 1 free-range egg 125ml/4fl oz natural yoghurt 2 tbsp vegetable oil 150g/5oz plain wholemeal flour 2 tbsp porridge oats 1 tbsp dark soft brown sugar 1½ tsp mixed spice 2 tsp baking powder 200g/7oz mango, chopped into small pieces 2 tbsp pumpkin seeds Method Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases.Beat the egg in a jug, then beat in the yoghurt and vegetable oil.Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined.Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly.Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. | {
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"title": "Sunshine muffins recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Bake a batch of these healthy muffins for a breakfast treat. You can swap the mango for blueberries or chopped apple. 1 free-range egg125ml/4fl oz natural yoghurt2 tbsp vegetable oil150g/5oz plain wholemeal flour2 tbsp porridge oats1 tbsp dark soft brown sugar1½ tsp mixed spice2 tsp baking powder200g/7oz mango, chopped into small pieces2 tbsp pumpkin seeds 1 free-range egg 125ml/4fl oz natural yoghurt 2 tbsp vegetable oil 150g/5oz plain wholemeal flour 2 tbsp porridge oats 1 tbsp dark soft brown sugar 1½ tsp mixed spice 2 tsp baking powder 200g/7oz mango, chopped into small pieces 2 tbsp pumpkin seeds Method Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases.Beat the egg in a jug, then beat in the yoghurt and vegetable oil.Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined.Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly.Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean."
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} | 916b9f510ab5ca39ec03e5ccd5f75625b9e2067eab24db570cad464d9f0d0ef5 | Tuna and red pepper sandwich recipe
An average of 5.0 out of 5 stars from 4 ratings So quick to make, this is the perfect low-calorie lunch for busy days or when you want to pack a lunch box. Each serving provides 200 kcal. 80g tin tuna in water, drained1 spring onion, thinly sliced½ small red pepper (40g/1½oz), cut into small dice2 tsp light mayonnaise2 x 30g/1oz slices wholemeal or granary breadsalt and freshly ground black pepper 80g tin tuna in water, drained 1 spring onion, thinly sliced ½ small red pepper (40g/1½oz), cut into small dice 2 tsp light mayonnaise 2 x 30g/1oz slices wholemeal or granary bread salt and freshly ground black pepper Method Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. | {
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"title": "Tuna and red pepper sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings So quick to make, this is the perfect low-calorie lunch for busy days or when you want to pack a lunch box. Each serving provides 200 kcal. 80g tin tuna in water, drained1 spring onion, thinly sliced½ small red pepper (40g/1½oz), cut into small dice2 tsp light mayonnaise2 x 30g/1oz slices wholemeal or granary breadsalt and freshly ground black pepper 80g tin tuna in water, drained 1 spring onion, thinly sliced ½ small red pepper (40g/1½oz), cut into small dice 2 tsp light mayonnaise 2 x 30g/1oz slices wholemeal or granary bread salt and freshly ground black pepper Method Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich."
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} | f6ff1ad5cac874336ab432d0614f460148ec205dcc3db40a056c2f1e16b2f9b6 | Fish fingers with tomato salsa recipe
An average of 0.0 out of 5 stars from 0 ratings This is comfort food without the calories. Make a big batch of the quick and easy tomato salsa and keep it in the fridge for up to three days. Each serving of this dish provides 200 kcal, if you also eat an easy peeler for dessert. Each serving of the tomato salsa on its own provides 50 kcal, 1g protein, 6g carbohydrate (of which 6g sugars), 1.7g fat (of which 0.3g saturates), 2g fibre and trace salt. 2 fish fingers 2 fish fingers 150g/5½oz tomatoes, roughly chopped½ tsp olive oil¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakessalt and freshly ground black pepper, to tastefresh coriander, finely chopped (optional) 150g/5½oz tomatoes, roughly chopped ½ tsp olive oil ¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakes salt and freshly ground black pepper, to taste fresh coriander, finely chopped (optional) Method Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. | {
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"title": "Fish fingers with tomato salsa recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is comfort food without the calories. Make a big batch of the quick and easy tomato salsa and keep it in the fridge for up to three days. Each serving of this dish provides 200 kcal, if you also eat an easy peeler for dessert. Each serving of the tomato salsa on its own provides 50 kcal, 1g protein, 6g carbohydrate (of which 6g sugars), 1.7g fat (of which 0.3g saturates), 2g fibre and trace salt. 2 fish fingers 2 fish fingers 150g/5½oz tomatoes, roughly chopped½ tsp olive oil¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakessalt and freshly ground black pepper, to tastefresh coriander, finely chopped (optional) 150g/5½oz tomatoes, roughly chopped ½ tsp olive oil ¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakes salt and freshly ground black pepper, to taste fresh coriander, finely chopped (optional) Method Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers."
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} | f8f8584fd01dad451e67ceeb6a7355d28127d6cf706c7e3b77ef844778693e51 | Tempura battered courgettes recipe
Tempura battered courgettes with goats’ cheese dip and lavender honey An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s moreish snack would be perfect for a summer party. Courgette, lavender and goats’ cheese make for a delicious trio of flavours. 1 baguetteolive oil, for drizzling100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornfloursea salt300ml/½ pint ice-cold sparkling watervegetable oil, for deep frying3 courgettes, sliced at an angle into medium-thick discs1 tbsp lavender honeysprig fresh lavender1 tsp fresh thyme leaves 1 baguette olive oil, for drizzling 100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornflour sea salt 300ml/½ pint ice-cold sparkling water vegetable oil, for deep frying 3 courgettes, sliced at an angle into medium-thick discs 1 tbsp lavender honey sprig fresh lavender 1 tsp fresh thyme leaves 200g/7oz soft goats’ cheese50g/1¾oz crème fraȋche1 tbsp fresh oregano leaves, chopped½ lemon, zest onlysea salt and freshly ground black pepper 200g/7oz soft goats’ cheese 50g/1¾oz crème fraȋche 1 tbsp fresh oregano leaves, chopped ½ lemon, zest only sea salt and freshly ground black pepper Method First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside.Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside.Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown).Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt.To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. | {
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"content": "Tempura battered courgettes with goats’ cheese dip and lavender honey An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s moreish snack would be perfect for a summer party. Courgette, lavender and goats’ cheese make for a delicious trio of flavours. 1 baguetteolive oil, for drizzling100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornfloursea salt300ml/½ pint ice-cold sparkling watervegetable oil, for deep frying3 courgettes, sliced at an angle into medium-thick discs1 tbsp lavender honeysprig fresh lavender1 tsp fresh thyme leaves 1 baguette olive oil, for drizzling 100g/3½oz plain flour, plus extra for dusting 100g/3½oz cornflour sea salt 300ml/½ pint ice-cold sparkling water vegetable oil, for deep frying 3 courgettes, sliced at an angle into medium-thick discs 1 tbsp lavender honey sprig fresh lavender 1 tsp fresh thyme leaves 200g/7oz soft goats’ cheese50g/1¾oz crème fraȋche1 tbsp fresh oregano leaves, chopped½ lemon, zest onlysea salt and freshly ground black pepper 200g/7oz soft goats’ cheese 50g/1¾oz crème fraȋche 1 tbsp fresh oregano leaves, chopped ½ lemon, zest only sea salt and freshly ground black pepper Method First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside.Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside.Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown).Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt.To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. First, make the dip. Put the goats’ cheese, crème fraȋche, oregano, lemon zest and salt and pepper into a bowl. Mix to combine and set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Cut the baguette in half lengthways, drizzle each half with olive oil and toast on the grill until lightly charred. Set aside. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. Put the plain flour and cornflour into a bowl and gently mix together. Add a pinch of sea salt and the ice-cold sparkling water. Use a fork to slowly bring the mixture together, then use a whisk to gently fold the batter. Try not to work it too much, so that the batter will be light and crumbly once fried. In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). In a large saucepan, heat the vegetable oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Test the batter by sprinkling a little of it into the hot oil – remove from the oil when light and crispy (don’t wait until it’s brown). Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. Dust the courgette rounds in plain flour, then dip them into the batter until lightly coated. Carefully lower the courgette rounds into the hot oil – take care not to overcrowd them, or else the temperature will drop and you might not achieve crispy courgettes. Flip the courgettes for an even colour and remove once light and golden. Transfer to a plate lined with kitchen paper and sprinkle with sea salt. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side. To serve, spread the goats’ cheese dip on a serving plate and arrange the courgettes on top. Drizzle with lavender honey, then finish with black pepper, lavender and thyme. Serve with slices of crispy baguette on the side."
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} | 70c271b3c25f1ca233da8cc4b5e6f4f5852e4270bb8e9a0c50a1843f5dc35408 | Bombon sandwich recipe
An average of 4.8 out of 5 stars from 5 ratings This quick and easy recipe makes a filling lunch or simple dinner – smoked paprika chicken is served in a baguette with fried potatoes and cheese. 100ml/3½fl oz olive oil3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices1 onion, thinly sliced1 green pepper, thinly sliced2 garlic cloves, crushed 100ml/3½fl oz olive oil 3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices 1 onion, thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, crushed 2 chicken breasts, skin removed and butterflied2 tbsp olive oil, for grilling2 tsp smoked paprika 2 chicken breasts, skin removed and butterflied 2 tbsp olive oil, for grilling 2 tsp smoked paprika handful fresh flatleaf parsley, leaves pickedhandful fresh basil, leaves picked1 tbsp capers, finely chopped4 anchovies, finely chopped2 garlic cloves, finely chopped1 lemon, juice only 100–150ml/3½–5fl oz olive oil handful fresh flatleaf parsley, leaves picked handful fresh basil, leaves picked 1 tbsp capers, finely chopped 4 anchovies, finely chopped 2 garlic cloves, finely chopped 1 lemon, juice only 100–150ml/3½–5fl oz olive oil 1 large baguette, cut in twomayonnaise100g/3½oz manchego, gratedchips, sprinkled with paprika (optional)2–4 fried free-range eggs (optional) 1 large baguette, cut in two mayonnaise 100g/3½oz manchego, grated chips, sprinkled with paprika (optional) 2–4 fried free-range eggs (optional) Method To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down.To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like. To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down. To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down. To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings This quick and easy recipe makes a filling lunch or simple dinner – smoked paprika chicken is served in a baguette with fried potatoes and cheese. 100ml/3½fl oz olive oil3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices1 onion, thinly sliced1 green pepper, thinly sliced2 garlic cloves, crushed 100ml/3½fl oz olive oil 3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices 1 onion, thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, crushed 2 chicken breasts, skin removed and butterflied2 tbsp olive oil, for grilling2 tsp smoked paprika 2 chicken breasts, skin removed and butterflied 2 tbsp olive oil, for grilling 2 tsp smoked paprika handful fresh flatleaf parsley, leaves pickedhandful fresh basil, leaves picked1 tbsp capers, finely chopped4 anchovies, finely chopped2 garlic cloves, finely chopped1 lemon, juice only 100–150ml/3½–5fl oz olive oil handful fresh flatleaf parsley, leaves picked handful fresh basil, leaves picked 1 tbsp capers, finely chopped 4 anchovies, finely chopped 2 garlic cloves, finely chopped 1 lemon, juice only 100–150ml/3½–5fl oz olive oil 1 large baguette, cut in twomayonnaise100g/3½oz manchego, gratedchips, sprinkled with paprika (optional)2–4 fried free-range eggs (optional) 1 large baguette, cut in two mayonnaise 100g/3½oz manchego, grated chips, sprinkled with paprika (optional) 2–4 fried free-range eggs (optional) Method To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down.To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like. To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down. To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down. To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. To make the chicken, preheat the oven to 200C/180C Fan/Gas 6. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like. Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like."
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} | f55b5a8e3d917861ef2016801adce54392d5c02e3c07776ef2bf9c979913668b | Noodle salad with chilli nuts recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/noodlesaladwithchill_85919_16x9.jpg Salad is not just about lettuce, this zingy noodle salad is perfect for popping in your lunchbox. 1 tsp vegetable oil1 tsp soy sauce2 tsp clear honey¼ cucumber, peeled, seeds removed, finely chopped¼ red pepper, finely chopped100g/3½oz egg noodles, cooked according to packet instructionssalt and freshly ground black pepper 1 tsp vegetable oil 1 tsp soy sauce 2 tsp clear honey ¼ cucumber, peeled, seeds removed, finely chopped ¼ red pepper, finely chopped 100g/3½oz egg noodles, cooked according to packet instructions salt and freshly ground black pepper 1 tsp vegetable oil50g/2oz peanuts½ tsp salt½ tsp chilli flakes 1 tsp vegetable oil 50g/2oz peanuts ½ tsp salt ½ tsp chilli flakes Method For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well.Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well.For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts.Put the noodle salad in a bowl, sprinkle over the nuts and serve. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Recipe tips You may not think of a honey as a store cupboard ingredient but it can be very useful for achieveing a sweet and sour balance in Asian cooking. | {
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"title": "Noodle salad with chilli nuts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/noodlesaladwithchill_85919_16x9.jpg Salad is not just about lettuce, this zingy noodle salad is perfect for popping in your lunchbox. 1 tsp vegetable oil1 tsp soy sauce2 tsp clear honey¼ cucumber, peeled, seeds removed, finely chopped¼ red pepper, finely chopped100g/3½oz egg noodles, cooked according to packet instructionssalt and freshly ground black pepper 1 tsp vegetable oil 1 tsp soy sauce 2 tsp clear honey ¼ cucumber, peeled, seeds removed, finely chopped ¼ red pepper, finely chopped 100g/3½oz egg noodles, cooked according to packet instructions salt and freshly ground black pepper 1 tsp vegetable oil50g/2oz peanuts½ tsp salt½ tsp chilli flakes 1 tsp vegetable oil 50g/2oz peanuts ½ tsp salt ½ tsp chilli flakes Method For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well.Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well.For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts.Put the noodle salad in a bowl, sprinkle over the nuts and serve. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Recipe tips You may not think of a honey as a store cupboard ingredient but it can be very useful for achieveing a sweet and sour balance in Asian cooking."
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} | 6c37053dab77dbb08b188b68f3b802deb4618a3aec0fc8b44a76f61ea79c214d | Seared tuna with glass noodle salad recipe
An average of 5.0 out of 5 stars from 3 ratings This Vietnamese-style noodle salad with seared tuna makes a light and healthy supper. 400g/14oz piece fresh tuna, sliced into 4 steaks2 lemongrass stems, split lengthways, finely chopped2 tbsp soy sauce1 tbsp lime juice1 tbsp vegetable oil 400g/14oz piece fresh tuna, sliced into 4 steaks 2 lemongrass stems, split lengthways, finely chopped 2 tbsp soy sauce 1 tbsp lime juice 1 tbsp vegetable oil 250g/9oz fine rice noodles1½ limes, juice only2 garlic cloves, crushed1 tbsp finely grated ginger3 tbsp Vietnamese or Thai fish sauce (nước chấm or nam pla)2 red chillies, finely chopped4 tbsp roasted unsalted peanuts4 spring onions, finely slicedlarge bunch Thai basil, leaves picked3 tbsp shredded mint leaves 250g/9oz fine rice noodles 1½ limes, juice only 2 garlic cloves, crushed 1 tbsp finely grated ginger 3 tbsp Vietnamese or Thai fish sauce (nước chấm or nam pla) 2 red chillies, finely chopped 4 tbsp roasted unsalted peanuts 4 spring onions, finely sliced large bunch Thai basil, leaves picked 3 tbsp shredded mint leaves Method For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour.Heat a griddle pan until very hot.Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes.Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste.Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined.To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices. For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour. For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour. Heat a griddle pan until very hot. Heat a griddle pan until very hot. Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes. Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste. Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste. Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined. Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined. To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices. To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices. | {
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"title": "Seared tuna with glass noodle salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This Vietnamese-style noodle salad with seared tuna makes a light and healthy supper. 400g/14oz piece fresh tuna, sliced into 4 steaks2 lemongrass stems, split lengthways, finely chopped2 tbsp soy sauce1 tbsp lime juice1 tbsp vegetable oil 400g/14oz piece fresh tuna, sliced into 4 steaks 2 lemongrass stems, split lengthways, finely chopped 2 tbsp soy sauce 1 tbsp lime juice 1 tbsp vegetable oil 250g/9oz fine rice noodles1½ limes, juice only2 garlic cloves, crushed1 tbsp finely grated ginger3 tbsp Vietnamese or Thai fish sauce (nước chấm or nam pla)2 red chillies, finely chopped4 tbsp roasted unsalted peanuts4 spring onions, finely slicedlarge bunch Thai basil, leaves picked3 tbsp shredded mint leaves 250g/9oz fine rice noodles 1½ limes, juice only 2 garlic cloves, crushed 1 tbsp finely grated ginger 3 tbsp Vietnamese or Thai fish sauce (nước chấm or nam pla) 2 red chillies, finely chopped 4 tbsp roasted unsalted peanuts 4 spring onions, finely sliced large bunch Thai basil, leaves picked 3 tbsp shredded mint leaves Method For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour.Heat a griddle pan until very hot.Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes.Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste.Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined.To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices. For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour. For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour. Heat a griddle pan until very hot. Heat a griddle pan until very hot. Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Sear each piece of tuna for 30 seconds on each side, then remove from the pan. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes. Meanwhile, for noodle salad, pour boiling water over the noodles and leave to soak for five minutes. Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste. Place the lime juice, garlic, ginger, fish sauce, chillies and peanuts into a pestle and mortar and crush to a fine paste. Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined. Drain the noodles and toss with two-thirds of the dressing. Set aside for 5-10 minutes to allow the flavours to infuse. Add the spring onions, holy basil and mint and mix until well combined. To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices. To serve, carve the tuna into thick slices. Pile the noodle salad onto serving plates and top with the tuna slices."
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} | 1deb81a216c59fc65d48d1038e78fae1d328e6930138407be6b0ec891296b083 | Spicy salmon rice balls recipe
An average of 0.0 out of 5 stars from 0 ratings These spicy rice balls are packed with flavour and surprisingly easy to make. Dip in oyster sauce mayonnaise for a tasty snack. 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced3 tbsp mayonnaise2 tbsp mirin1 tsp sriracha hot sauce1 tsp finely chopped coriander stems1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt)1 tsp caster sugar 1 large free-range egg250g/9oz Japanese panko breadcrumbs4 tbsp black sesame seeds vegetable oil, for deep fryingchopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced 3 tbsp mayonnaise 2 tbsp mirin 1 tsp sriracha hot sauce 1 tsp finely chopped coriander stems 1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt) 1 tsp caster sugar 1 large free-range egg 250g/9oz Japanese panko breadcrumbs 4 tbsp black sesame seeds vegetable oil, for deep frying chopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 4 tbsp mayonnaise2 tsp oyster sauce2 tsp sriracha paste 4 tbsp mayonnaise 2 tsp oyster sauce 2 tsp sriracha paste Method Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender.Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice.Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used.Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs.Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl.Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Recipe tips Seasoned rice vinegar is sweeter than regular rice vinegar. If you can't find seasoned rice vinegar you can improvise by adding 2 teaspoons of sugar and a pinch of salt to 2 tablespoons of regular rice vinegar. Recommended wines Sake: Sawanotsuru Deluxe or Gekkeikan Horin Junmai Daiginjo. Sherry: La Gitana Manzanilla, Hidalgo | {
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"title": "Spicy salmon rice balls recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These spicy rice balls are packed with flavour and surprisingly easy to make. Dip in oyster sauce mayonnaise for a tasty snack. 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced3 tbsp mayonnaise2 tbsp mirin1 tsp sriracha hot sauce1 tsp finely chopped coriander stems1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt)1 tsp caster sugar 1 large free-range egg250g/9oz Japanese panko breadcrumbs4 tbsp black sesame seeds vegetable oil, for deep fryingchopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced 3 tbsp mayonnaise 2 tbsp mirin 1 tsp sriracha hot sauce 1 tsp finely chopped coriander stems 1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt) 1 tsp caster sugar 1 large free-range egg 250g/9oz Japanese panko breadcrumbs 4 tbsp black sesame seeds vegetable oil, for deep frying chopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 4 tbsp mayonnaise2 tsp oyster sauce2 tsp sriracha paste 4 tbsp mayonnaise 2 tsp oyster sauce 2 tsp sriracha paste Method Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender.Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice.Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used.Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs.Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl.Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Recipe tips Seasoned rice vinegar is sweeter than regular rice vinegar. If you can't find seasoned rice vinegar you can improvise by adding 2 teaspoons of sugar and a pinch of salt to 2 tablespoons of regular rice vinegar. Recommended wines Sake: Sawanotsuru Deluxe or Gekkeikan Horin Junmai Daiginjo. Sherry: La Gitana Manzanilla, Hidalgo"
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} | 8113b4477e19e8089f8dce73a336768db3b62d235364d9b88a3d5750bcb9382b | Brandy alexander recipe
An average of 5.0 out of 5 stars from 3 ratings A creamy chocolate cocktail with notes of banana and brandy. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 45ml/1½fl oz brandy30ml/1fl oz chocolate cream liqueur10ml/2 tsp banana liqueur20ml/4 tsp single creamhandful icebrandy snap, to serve 45ml/1½fl oz brandy 30ml/1fl oz chocolate cream liqueur 10ml/2 tsp banana liqueur 20ml/4 tsp single cream handful ice brandy snap, to serve Method Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg MB zinger. By Mary Berry brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg Christmas hot chocolate. By Paul A Young brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_78843_16x9.jpg Chicken liver parfait with brandy. By Mike Robinson brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenliverparfaitw_90184_16x9.jpg This recipe is from... Saturday Kitchen. 09/11/2024 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p08zkqzw.jpg Recipes from this episode Coq au vin blancSalmon tacos with grapefruit salsa and avocado cremaApple crumble and caramel tartIdris’ old fashionedMulled pear ciderApple and ginger spritzOrange and ricotta cake Coq au vin blanc Salmon tacos with grapefruit salsa and avocado crema Apple crumble and caramel tart Idris’ old fashioned Mulled pear cider Apple and ginger spritz Orange and ricotta cake | {
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"title": "Brandy alexander recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A creamy chocolate cocktail with notes of banana and brandy. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 45ml/1½fl oz brandy30ml/1fl oz chocolate cream liqueur10ml/2 tsp banana liqueur20ml/4 tsp single creamhandful icebrandy snap, to serve 45ml/1½fl oz brandy 30ml/1fl oz chocolate cream liqueur 10ml/2 tsp banana liqueur 20ml/4 tsp single cream handful ice brandy snap, to serve Method Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg MB zinger. By Mary Berry brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg Christmas hot chocolate. By Paul A Young brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_78843_16x9.jpg Chicken liver parfait with brandy. By Mike Robinson brandy recipes (151) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenliverparfaitw_90184_16x9.jpg This recipe is from... Saturday Kitchen. 09/11/2024 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p08zkqzw.jpg Recipes from this episode Coq au vin blancSalmon tacos with grapefruit salsa and avocado cremaApple crumble and caramel tartIdris’ old fashionedMulled pear ciderApple and ginger spritzOrange and ricotta cake Coq au vin blanc Salmon tacos with grapefruit salsa and avocado crema Apple crumble and caramel tart Idris’ old fashioned Mulled pear cider Apple and ginger spritz Orange and ricotta cake"
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} | bcbc26cb1f9ae0bf9739a889acdb44c7ef3afcd3179af3dba866b9d0ec2d557b | Chocolate martini with raspberry shortbread recipe
An average of 0.0 out of 5 stars from 0 ratings A boozy treat, this is a great way to use up excess chocolate eggs at Easter but definitely one for grown-ups only! 100g/3½oz unsalted butter, softened50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling150g/5½oz plain flour¼ tsp vanilla extract (or vanilla seeds from a pod or essence)20g/¾oz freeze-dried raspberry powder, for sprinkling 100g/3½oz unsalted butter, softened 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling 150g/5½oz plain flour ¼ tsp vanilla extract (or vanilla seeds from a pod or essence) 20g/¾oz freeze-dried raspberry powder, for sprinkling 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces 230ml/8fl oz double cream 50ml/2fl oz vodka 100ml/3½fl oz Irish cream or other cream-based alcohol2 ice cubesfreeze-dried raspberry powder, to decorate 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces 230ml/8fl oz double cream 50ml/2fl oz vodka 100ml/3½fl oz Irish cream or other cream-based alcohol 2 ice cubes freeze-dried raspberry powder, to decorate Method To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes.Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm.To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side. To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes. Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm. Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm. To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side. | {
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"title": "Chocolate martini with raspberry shortbread recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A boozy treat, this is a great way to use up excess chocolate eggs at Easter but definitely one for grown-ups only! 100g/3½oz unsalted butter, softened50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling150g/5½oz plain flour¼ tsp vanilla extract (or vanilla seeds from a pod or essence)20g/¾oz freeze-dried raspberry powder, for sprinkling 100g/3½oz unsalted butter, softened 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling 150g/5½oz plain flour ¼ tsp vanilla extract (or vanilla seeds from a pod or essence) 20g/¾oz freeze-dried raspberry powder, for sprinkling 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces 230ml/8fl oz double cream 50ml/2fl oz vodka 100ml/3½fl oz Irish cream or other cream-based alcohol2 ice cubesfreeze-dried raspberry powder, to decorate 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces 230ml/8fl oz double cream 50ml/2fl oz vodka 100ml/3½fl oz Irish cream or other cream-based alcohol 2 ice cubes freeze-dried raspberry powder, to decorate Method To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes.Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm.To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side. To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes. Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes. Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm. Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm. To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side. Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side."
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} | a01ed1fabea35d518eeb87b11e13ccfcdde9604384b4c1189b9ba7de6cab1570 | Sweet chilli sauce recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_chilli_sauce_29339_16x9.jpg Wontons, spring rolls and siu mai all partner well with this sticky sauce that has layers of sweet heat. It’s best served as a dipping sauce or spread over roast chicken breast and served with a simple salad. 12 red chillies2 tsp vegetable oil1.25cm/½in piece fresh root ginger, peeled and finely chopped1 garlic clove, grated½ tsp cornflour75ml/5 tbsp white wine vinegar125g/4½oz caster sugar1 tbsp fish sauce 12 red chillies 2 tsp vegetable oil 1.25cm/½in piece fresh root ginger, peeled and finely chopped 1 garlic clove, grated ½ tsp cornflour 75ml/5 tbsp white wine vinegar 125g/4½oz caster sugar 1 tbsp fish sauce Method Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in.Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously.Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute.Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute.Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_chilli_sauce_29339_16x9.jpg Wontons, spring rolls and siu mai all partner well with this sticky sauce that has layers of sweet heat. It’s best served as a dipping sauce or spread over roast chicken breast and served with a simple salad. 12 red chillies2 tsp vegetable oil1.25cm/½in piece fresh root ginger, peeled and finely chopped1 garlic clove, grated½ tsp cornflour75ml/5 tbsp white wine vinegar125g/4½oz caster sugar1 tbsp fish sauce 12 red chillies 2 tsp vegetable oil 1.25cm/½in piece fresh root ginger, peeled and finely chopped 1 garlic clove, grated ½ tsp cornflour 75ml/5 tbsp white wine vinegar 125g/4½oz caster sugar 1 tbsp fish sauce Method Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in.Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously.Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute.Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute.Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month."
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} | 1a65933a1929ca495a71f58ce64745c6a7be4e908aec6aa36a566093ab5c7d01 | Big, fat salt and pepper breadsticks recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/big_fat_salt_and_pepper_59413_16x9.jpg The best way to serve these breadsticks is with dips such as hummus, taramasalata and guacamole. Mini-sticks can be fun as canapés for a dinner party. 450g/1lb strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 1½ tsp salt 250–275ml/9-10fl oz warm water vegetable oil or spray oil, for oiling 2 tbsp extra virgin olive oil 2 tbsp sea salt 2 tbsp freshly ground black pepper 450g/1lb strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 1½ tsp salt 250–275ml/9-10fl oz warm water vegetable oil or spray oil, for oiling 2 tbsp extra virgin olive oil 2 tbsp sea salt 2 tbsp freshly ground black pepper Method Dust two large baking trays with flour. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.)I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Dust two large baking trays with flour. Dust two large baking trays with flour. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.) Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.) I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Recipe tips Vary the toppings with fresh rosemary and thyme, or sesame and poppy seeds. | {
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"title": "Big, fat salt and pepper breadsticks recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/big_fat_salt_and_pepper_59413_16x9.jpg The best way to serve these breadsticks is with dips such as hummus, taramasalata and guacamole. Mini-sticks can be fun as canapés for a dinner party. 450g/1lb strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 1½ tsp salt 250–275ml/9-10fl oz warm water vegetable oil or spray oil, for oiling 2 tbsp extra virgin olive oil 2 tbsp sea salt 2 tbsp freshly ground black pepper 450g/1lb strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 1½ tsp salt 250–275ml/9-10fl oz warm water vegetable oil or spray oil, for oiling 2 tbsp extra virgin olive oil 2 tbsp sea salt 2 tbsp freshly ground black pepper Method Dust two large baking trays with flour. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.)I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Dust two large baking trays with flour. Dust two large baking trays with flour. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.) Divide the mixture into 12 equal portions, each weighing about 60g/2½oz. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm/10inx1in. (For the best visual results make the sausage shape an even thickness.) I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. I like to shape half of them into twists. Run a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size. Place the breadsticks on the prepared baking trays, spacing them 4cm/1½in apart. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Remove the clingfilm and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays. Recipe tips Vary the toppings with fresh rosemary and thyme, or sesame and poppy seeds."
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} | 0ccefce1683f311a12907a8a6cceb35accfb3671c002331b56e48950121b731a | Chipotle sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipotle_sauce_82166_16x9.jpg This smoky chilli sauce comes together in under two minutes and can be used in so many different ways – dollop it in tacos and fajitas, dunk nachos or chips in it, serve on the side of meat and fish or spread it in sandwiches. 4 tbsp soured cream 2 tbsp mayonnaise½ garlic clove, crushed1 lime, juice and zest 2 tsp chipotle pastepinch saltsmall handful coriander, chopped 4 tbsp soured cream 2 tbsp mayonnaise ½ garlic clove, crushed 1 lime, juice and zest 2 tsp chipotle paste pinch salt small handful coriander, chopped Method Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Recipe tips Keep any leftovers covered in the fridge for up to three days. | {
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"title": "Chipotle sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipotle_sauce_82166_16x9.jpg This smoky chilli sauce comes together in under two minutes and can be used in so many different ways – dollop it in tacos and fajitas, dunk nachos or chips in it, serve on the side of meat and fish or spread it in sandwiches. 4 tbsp soured cream 2 tbsp mayonnaise½ garlic clove, crushed1 lime, juice and zest 2 tsp chipotle pastepinch saltsmall handful coriander, chopped 4 tbsp soured cream 2 tbsp mayonnaise ½ garlic clove, crushed 1 lime, juice and zest 2 tsp chipotle paste pinch salt small handful coriander, chopped Method Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Recipe tips Keep any leftovers covered in the fridge for up to three days."
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} | 0eba4dd068276083916d7216fc14b9b312e504c3c28714f2d247ff1a69854fe0 | Roasted figs wrapped in Parma ham with blue cheese and rocket recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_figs_wrapped_in_44423_16x9.jpg These quick and easy recipe is sensational as an end-of-summer starter for two - try it on a date night. 4 ripe but firm figs8 slices Parma ham75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces1 small bag rocket leaves (approx 100g/3½oz)drizzle balsamic glaze (available from delicatessens)drizzle extra virgin olive oilsalt and freshly ground black pepper 4 ripe but firm figs 8 slices Parma ham 75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces 1 small bag rocket leaves (approx 100g/3½oz) drizzle balsamic glaze (available from delicatessens) drizzle extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit.Divide the blue cheese among the figs, stuffing the pieces into the top of them.Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered.Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp.To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. | {
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"title": "Roasted figs wrapped in Parma ham with blue cheese and rocket recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_figs_wrapped_in_44423_16x9.jpg These quick and easy recipe is sensational as an end-of-summer starter for two - try it on a date night. 4 ripe but firm figs8 slices Parma ham75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces1 small bag rocket leaves (approx 100g/3½oz)drizzle balsamic glaze (available from delicatessens)drizzle extra virgin olive oilsalt and freshly ground black pepper 4 ripe but firm figs 8 slices Parma ham 75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces 1 small bag rocket leaves (approx 100g/3½oz) drizzle balsamic glaze (available from delicatessens) drizzle extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit.Divide the blue cheese among the figs, stuffing the pieces into the top of them.Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered.Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp.To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper."
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} | 68eb6382c9ab1695c44fad90caad2099f6f7104c867316f83fe21af00a98a6bb | Deep fried calamari with garlic and lemon mayonnaise recipe
An average of 2.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deepfriedcalamariwit_68061_16x9.jpg Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise. vegetable oil, for deep frying250g/9oz plain flour½ tsp cayenne pepper½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)½ tsp salt500g/1lb 2oz squid, cut into 5mm/¼in rings2 eggs, beaten vegetable oil, for deep frying 250g/9oz plain flour ½ tsp cayenne pepper ½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead) ½ tsp salt 500g/1lb 2oz squid, cut into 5mm/¼in rings 2 eggs, beaten 200ml/7fl oz mayonnaise1 garlic clove, crushed½ lemon, juice only 200ml/7fl oz mayonnaise 1 garlic clove, crushed ½ lemon, juice only Method For the mayonnaise, mix all the ingredients together and set aside.For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. For the mayonnaise, mix all the ingredients together and set aside. For the mayonnaise, mix all the ingredients together and set aside. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. | {
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"content": "An average of 2.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deepfriedcalamariwit_68061_16x9.jpg Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise. vegetable oil, for deep frying250g/9oz plain flour½ tsp cayenne pepper½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)½ tsp salt500g/1lb 2oz squid, cut into 5mm/¼in rings2 eggs, beaten vegetable oil, for deep frying 250g/9oz plain flour ½ tsp cayenne pepper ½ tsp Spanish smoked paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead) ½ tsp salt 500g/1lb 2oz squid, cut into 5mm/¼in rings 2 eggs, beaten 200ml/7fl oz mayonnaise1 garlic clove, crushed½ lemon, juice only 200ml/7fl oz mayonnaise 1 garlic clove, crushed ½ lemon, juice only Method For the mayonnaise, mix all the ingredients together and set aside.For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. For the mayonnaise, mix all the ingredients together and set aside. For the mayonnaise, mix all the ingredients together and set aside. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise."
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} | 46a26552d92806d784c993efc8b2ef3c40407e83e2651242eb3ad5e404792e21 | Spanish lentils recipe
Pardina lentils with white wine, Serrano ham and pimentón An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pardina_lentils_with_32549_16x9.jpg An easy lentil stew, using Spanish ingredients. A little Serrano ham goes a long way. 225g/8oz green-brown lentils, such as pardina6 tbsp olive oil1 head garlic, cloves peeled and thinly sliced1 medium onion, finely chopped200g/7oz carrot, finely chopped100g/3½oz thinly sliced Serrano ham, finely chopped1 tbsp pimentón dulce (sweet Spanish smoked paprika)2 large vine-ripened tomatoes, skinned, chopped125ml/4fl oz dry white wine1 tbsp chopped flat-leaf parsleysalt and freshly ground black pepper 225g/8oz green-brown lentils, such as pardina 6 tbsp olive oil 1 head garlic, cloves peeled and thinly sliced 1 medium onion, finely chopped 200g/7oz carrot, finely chopped 100g/3½oz thinly sliced Serrano ham, finely chopped 1 tbsp pimentón dulce (sweet Spanish smoked paprika) 2 large vine-ripened tomatoes, skinned, chopped 125ml/4fl oz dry white wine 1 tbsp chopped flat-leaf parsley salt and freshly ground black pepper Method Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. | {
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"content": "Pardina lentils with white wine, Serrano ham and pimentón An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pardina_lentils_with_32549_16x9.jpg An easy lentil stew, using Spanish ingredients. A little Serrano ham goes a long way. 225g/8oz green-brown lentils, such as pardina6 tbsp olive oil1 head garlic, cloves peeled and thinly sliced1 medium onion, finely chopped200g/7oz carrot, finely chopped100g/3½oz thinly sliced Serrano ham, finely chopped1 tbsp pimentón dulce (sweet Spanish smoked paprika)2 large vine-ripened tomatoes, skinned, chopped125ml/4fl oz dry white wine1 tbsp chopped flat-leaf parsleysalt and freshly ground black pepper 225g/8oz green-brown lentils, such as pardina 6 tbsp olive oil 1 head garlic, cloves peeled and thinly sliced 1 medium onion, finely chopped 200g/7oz carrot, finely chopped 100g/3½oz thinly sliced Serrano ham, finely chopped 1 tbsp pimentón dulce (sweet Spanish smoked paprika) 2 large vine-ripened tomatoes, skinned, chopped 125ml/4fl oz dry white wine 1 tbsp chopped flat-leaf parsley salt and freshly ground black pepper Method Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes."
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} | 6c39d04128fb73a6598fcd50fb487b4cbb43f28ae32b7c7cdec59e7ed8d19de7 | Jerk pork tacos with corn and pineapple salsa recipe
To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade.When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed.Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade.To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise.Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple.Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges. To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade. When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed. When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed. Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade. Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade. To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise. Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple. Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple. Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges. | {
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"content": "To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade.When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed.Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade.To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise.Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple.Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges. To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the marinade, place all the ingredients into a food processor and blend until it forms a fairly smooth paste. Season with salt and pepper. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade. To make the jerk pork, mix all but 2 heaped tablespoons of the jerk marinade and the tomato purée in a small bowl. Massage into the pork and, if possible, leave to marinate in the fridge overnight. Set aside the remaining 2 tablespoons of the marinade. When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed. When ready to cook the pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep baking dish, pour in the orange juice and cover with kitchen foil, ensuring that it is sealed at the edges of the dish but tents over and does not touch the pork. Roast for 5–7 hours, until the meat is falling apart. Check now and again to make sure the dish has not dried out and top up with orange juice if needed. Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade. Increase the oven to 200C/180C Fan/Gas Mark 6. Remove the foil, brush the pork with the maple syrup and continue to cook for another 30 minutes, until crispy and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix in another tablespoon of the jerk marinade and season with salt and pepper. Reserve the remaining marinade. To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the pickled onion, place all the ingredients in a bowl, mix well and leave to infuse. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the jerk aïoli, mix the egg yolk, mustard and garlic together in a bowl. Very gradually whisk in the oil, making sure each drop is fully incorporated before adding more. Add the jerk marinade and lemon juice and season with salt and pepper. Cover and keep in the fridge until ready to serve. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise. To make the salsa, heat a griddle pan until very hot. Rub the corncobs with the rapeseed oil and sprinkle with a little salt and pepper. Place the corn on the griddle pan and cook for 7 minutes, turning regularly to ensure that the charring is even. Place the corncobs in a bowl and cover for 5 minutes to allow the corn to tenderise. Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple. Meanwhile, place the spring onions on the hot griddle pan and cook for 3 minutes, or until charred, turning half way through. Finely chop the charred spring onion and add to a serving bowl, along with the red pepper and pineapple. Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. Stand the corncobs on their ends and, using a knife, carefully slice down the ear to carve the kernels away. Add the kernels to the pepper mixture. Separate any connected kernels then add the cayenne pepper, olive oil and lime juice and mix well. Scatter over the herbs and season with salt and pepper. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges. To serve, heat the tortillas in a hot dry frying pan until warm and darkened spots appear on both sides. Add some of the jerk pork (any leftover pork can be used in another recipe) to each tortilla. Add the salsa, drizzle generously with the aïoli and top with the pickled onion, micro coriander sprigs and toasted peanuts. Serve with lime wedges."
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} | 8d9f343eeb151f59f9d84fe89fe73b0685cfebfb06fcd55282d93af26b31db60 | Prawn and spring onion fritters recipe
An average of 5.0 out of 5 stars from 2 ratings These delicious fritters with aioli are an excellent addition to a tapas spread or great as a simple starter. 4 garlic cloves, unpeeled½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 4 garlic cloves, unpeeled ½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine175g/6oz raw prawns, cut into small pieces2 spring onions, thinly sliced1 tbsp chopped fresh flatleaf parsley olive oil, for frying 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine 175g/6oz raw prawns, cut into small pieces 2 spring onions, thinly sliced 1 tbsp chopped fresh flatleaf parsley olive oil, for frying Method For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. | {
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"title": "Prawn and spring onion fritters recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These delicious fritters with aioli are an excellent addition to a tapas spread or great as a simple starter. 4 garlic cloves, unpeeled½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 4 garlic cloves, unpeeled ½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine175g/6oz raw prawns, cut into small pieces2 spring onions, thinly sliced1 tbsp chopped fresh flatleaf parsley olive oil, for frying 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine 175g/6oz raw prawns, cut into small pieces 2 spring onions, thinly sliced 1 tbsp chopped fresh flatleaf parsley olive oil, for frying Method For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp."
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} | 2166a361c360d1abb41d88fa086812002cc99dfe28589ba0b61c3c413a01afbf | Paul Hollywood's Arctic roll recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arctic_roll_48010_16x9.jpg This wonderfully retro pud dates back to the 1950s and is a really fun way to round off a dinner party. Serve it just as it is or add fresh raspberries or strawberries. a little sunflower oil, for greasing500ml/18fl oz vanilla ice cream200g/7oz raspberry jam a little sunflower oil, for greasing 500ml/18fl oz vanilla ice cream 200g/7oz raspberry jam 3 medium free-range eggs100g/3½oz caster sugar, plus extra for dusting100g/3½oz self-raising flour 3 medium free-range eggs 100g/3½oz caster sugar, plus extra for dusting 100g/3½oz self-raising flour Method Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil.Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid.To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water.Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch.Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely.To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges.Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again. Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid. Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid. To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water. To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water. Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch. Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch. Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely. Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely. To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges. To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges. Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again. Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again. | {
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"title": "Paul Hollywood's Arctic roll recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arctic_roll_48010_16x9.jpg This wonderfully retro pud dates back to the 1950s and is a really fun way to round off a dinner party. Serve it just as it is or add fresh raspberries or strawberries. a little sunflower oil, for greasing500ml/18fl oz vanilla ice cream200g/7oz raspberry jam a little sunflower oil, for greasing 500ml/18fl oz vanilla ice cream 200g/7oz raspberry jam 3 medium free-range eggs100g/3½oz caster sugar, plus extra for dusting100g/3½oz self-raising flour 3 medium free-range eggs 100g/3½oz caster sugar, plus extra for dusting 100g/3½oz self-raising flour Method Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil.Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid.To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water.Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch.Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely.To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges.Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again. Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid. Put the ice cream in a large bowl and beat it with a rolling pin or something similar until soft enough to mould. Put it on a piece of baking parchment and shape it into a thin sausage 25–30cm/10-12in long and about 5cm/2in in diameter. Wrap in the parchment and put in the freezer until solid. To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water. To make the Swiss roll, use an electric whisk or a mixer with a whisk attachment to whisk the eggs and sugar together for several minutes until pale, moussey and almost tripled in volume. The mixture should ‘hold a trail’ when the whisk is removed. Sift the flour over the egg mixture and fold it in lightly. Fold in one tablespoon of warm water. Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch. Pour the mixture into the prepared tin and smooth it out so that it reaches the corners. Bake for 10-12 minutes, or until golden-brown and just firm to the touch. Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely. Cut a sheet of parchment slightly larger than the Swiss roll tin and lay it on your work surface. Sprinkle the parchment with sugar. Tip the cooked sponge onto the parchment, base upwards. Carefully peel the parchment from the base of the sponge. Leave to cool completely. To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges. To assemble the roll, first trim the two long sides of the sponge into neat, straight lines. Spread the jam over the sponge, leaving a 2cm/¾in gap at each short edge and a 4cm/1½in gap along one of the long edges. Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again. Unwrap the ice cream and place it lengthways across the sponge, close to the jammy edge. Use the parchment to help you roll the sponge around the ice cream. Use a bread knife to neatly trim each end of the roll. Place on a plate and serve straight away, in thick slices. You can wrap any uneaten roll and return it to the freezer. Take it out and let it stand for a few minutes so the sponge can soften slightly, before slicing again."
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} | b71a9a032c217ed36022addf34f9ce56a3fa6abbe84a706b1a392cf47027e85c | Rhubarb vodka recipe
An average of 5.0 out of 5 stars from 1 rating Shopping list Ingredients 1 litre/1¾ pints vodka2 rhubarb sticks½ lemon, zest only3 cloves1 cinnamon stick3 tbsp sugar 1 litre/1¾ pints vodka 2 rhubarb sticks ½ lemon, zest only 3 cloves 1 cinnamon stick 3 tbsp sugar How-to videos Method Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.Add the cloves, cinnamon and zest and cover with vodka.Leave the jar in a cool dark place for 3 weeks, but shake daily.Filter through muslin, re-bottle and leave for 3 months before drinking. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Add the cloves, cinnamon and zest and cover with vodka. Add the cloves, cinnamon and zest and cover with vodka. Leave the jar in a cool dark place for 3 weeks, but shake daily. Leave the jar in a cool dark place for 3 weeks, but shake daily. Filter through muslin, re-bottle and leave for 3 months before drinking. Filter through muslin, re-bottle and leave for 3 months before drinking. How-to videos Zesting citrus fruit Related recipes Black Russian. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg Bloody Mary. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_martini_77981_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg | {
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"title": "Rhubarb vodka recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Shopping list Ingredients 1 litre/1¾ pints vodka2 rhubarb sticks½ lemon, zest only3 cloves1 cinnamon stick3 tbsp sugar 1 litre/1¾ pints vodka 2 rhubarb sticks ½ lemon, zest only 3 cloves 1 cinnamon stick 3 tbsp sugar How-to videos Method Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.Add the cloves, cinnamon and zest and cover with vodka.Leave the jar in a cool dark place for 3 weeks, but shake daily.Filter through muslin, re-bottle and leave for 3 months before drinking. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Add the cloves, cinnamon and zest and cover with vodka. Add the cloves, cinnamon and zest and cover with vodka. Leave the jar in a cool dark place for 3 weeks, but shake daily. Leave the jar in a cool dark place for 3 weeks, but shake daily. Filter through muslin, re-bottle and leave for 3 months before drinking. Filter through muslin, re-bottle and leave for 3 months before drinking. How-to videos Zesting citrus fruit Related recipes Black Russian. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg Bloody Mary. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_martini_77981_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg"
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} | da136dbef098ab64ebc668792510a9353431f88a4fcb91604e19a063aeae8897 | Seeded breadsticks recipe
An average of 5.0 out of 5 stars from 3 ratings If you don’t have seed and grain bread flour, use the same quantity of white bread flour and add two tablespoons of mixed seeds such as sesame, sunflower and pumpkin seeds. 250g/9oz white seed and grain bread flour1 tsp salt1 tsp sugar1 tsp fast-action yeast2 tbsp olive oil, plus extra for oilinga little semolina or polenta, or sesame and poppy seeds, for rolling the breadsticks in sea salt, to sprinkle 250g/9oz white seed and grain bread flour 1 tsp salt 1 tsp sugar 1 tsp fast-action yeast 2 tbsp olive oil, plus extra for oiling a little semolina or polenta, or sesame and poppy seeds, for rolling the breadsticks in sea salt, to sprinkle Method Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt.Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days. Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt. Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt. Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days. Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings If you don’t have seed and grain bread flour, use the same quantity of white bread flour and add two tablespoons of mixed seeds such as sesame, sunflower and pumpkin seeds. 250g/9oz white seed and grain bread flour1 tsp salt1 tsp sugar1 tsp fast-action yeast2 tbsp olive oil, plus extra for oilinga little semolina or polenta, or sesame and poppy seeds, for rolling the breadsticks in sea salt, to sprinkle 250g/9oz white seed and grain bread flour 1 tsp salt 1 tsp sugar 1 tsp fast-action yeast 2 tbsp olive oil, plus extra for oiling a little semolina or polenta, or sesame and poppy seeds, for rolling the breadsticks in sea salt, to sprinkle Method Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt.Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days. Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook). Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt. Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt. Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days. Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days."
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} | 9e6c3048d8526430b99f1caea4873fb57e86a5790054f75d42014edb4e285033 | Braised beef in red wine recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_beef_in_red_wine_79613_16x9.jpg Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables. 1kg/2lb 4oz topside of beef1 garlic clove2 bay leaves2 sprigs rosemary8 black peppercorns1 large onion, finely chopped3 carrots, finely chopped2 celery stalks, finely chopped1 bottle red wine90ml/6 tbsp extra virgin olive oilsalt, to taste 1kg/2lb 4oz topside of beef 1 garlic clove 2 bay leaves 2 sprigs rosemary 8 black peppercorns 1 large onion, finely chopped 3 carrots, finely chopped 2 celery stalks, finely chopped 1 bottle red wine 90ml/6 tbsp extra virgin olive oil salt, to taste Method Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.To serve, slice the meat and place on a serving dish together with the vegetables and sauce. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. To serve, slice the meat and place on a serving dish together with the vegetables and sauce. To serve, slice the meat and place on a serving dish together with the vegetables and sauce. | {
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"title": "Braised beef in red wine recipe",
"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_beef_in_red_wine_79613_16x9.jpg Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables. 1kg/2lb 4oz topside of beef1 garlic clove2 bay leaves2 sprigs rosemary8 black peppercorns1 large onion, finely chopped3 carrots, finely chopped2 celery stalks, finely chopped1 bottle red wine90ml/6 tbsp extra virgin olive oilsalt, to taste 1kg/2lb 4oz topside of beef 1 garlic clove 2 bay leaves 2 sprigs rosemary 8 black peppercorns 1 large onion, finely chopped 3 carrots, finely chopped 2 celery stalks, finely chopped 1 bottle red wine 90ml/6 tbsp extra virgin olive oil salt, to taste Method Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.To serve, slice the meat and place on a serving dish together with the vegetables and sauce. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. To serve, slice the meat and place on a serving dish together with the vegetables and sauce. To serve, slice the meat and place on a serving dish together with the vegetables and sauce."
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} | 9d0bad27662773180ee44288ff19a2e1f6ad56eb9a189788fcc2d003b96836ef | Delia's traditional roast beef recipe
Pre-heat the oven to 240C/475F/Gas 9. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy.Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy.After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement.When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour.You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving.To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. Pre-heat the oven to 240C/475F/Gas 9. Pre-heat the oven to 240C/475F/Gas 9. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy. Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy. After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement. After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement. When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving. You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving. To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. | {
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"title": "Delia's traditional roast beef recipe",
"content": "Pre-heat the oven to 240C/475F/Gas 9. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy.Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy.After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement.When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour.You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving.To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. Pre-heat the oven to 240C/475F/Gas 9. Pre-heat the oven to 240C/475F/Gas 9. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy. If you dust the fat surface of the beef with mustard and the flour - just rub them in gently - then season with salt and pepper, it becomes extra crusty during cooking. So do that first, then place the joint in the roasting tin and tuck the two pieces of onion in close to the meat. The onion will caramelise as the beef cooks and give a lovely flavour to the gravy. Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. Now place the meat just above the centre in the oven and give it 20 minutes cooking at the initial temperature; after that turn the heat down to 190C/375F/Gas 5 and cook it for 15 minutes to the pound 450g/16oz for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices - this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you're basting close the oven door in order not to lose heat. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil, before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy. After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement. After removing the meat from the roasting tin, tilt to see how much fat remains - you need about 2 tbsp for this amount of gravy (the rest can be spooned into a dish and used for Yorkshire pudding). Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then, using a wire whisk, blend in the flour using a circular movement. When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. When you have a smooth paste, slowly add the hot vegetable water, whisking all the time, and scraping the base of the tin to incorporate all the residue from the roast. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving. You can now pour the gravy into the jug and keep it warm if lunch is imminent or, if not, leave it in the roasting tin and re-heat gently just before serving. To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in. To make the horseradish sauce, simply mix all the ingredients together in the bowl you're going to serve it in."
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} | 67988daf5c07c6a082c6a7188d8b411cf5bc2e7aa0fed90db650f59a6e443c12 | Crispy roast pork belly recipe
Crispy roast pork belly with egg fried rice An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_crispy_pork_belly_75553_16x9.jpg Ken Hom’s classic crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice. 1.5 kg/3lb 5oz boneless pork belly, with rind4 tbsp coarse sea salt2 tbsp ground roasted Sichuan peppercorns2 tsp freshly ground white pepper2 tbsp five-spice powder1 tbsp caster sugar 1.5 kg/3lb 5oz boneless pork belly, with rind 4 tbsp coarse sea salt 2 tbsp ground roasted Sichuan peppercorns 2 tsp freshly ground white pepper 2 tbsp five-spice powder 1 tbsp caster sugar 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled2 free-range eggs, beaten2 tsp sesame oil1 tsp salt2 tbsp groundnut or vegetable oil½ tsp freshly ground black pepper2 tbsp spring onions, finely chopped 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled 2 free-range eggs, beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut or vegetable oil ½ tsp freshly ground black pepper 2 tbsp spring onions, finely chopped Method For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside. | {
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"title": "Crispy roast pork belly recipe",
"content": "Crispy roast pork belly with egg fried rice An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_crispy_pork_belly_75553_16x9.jpg Ken Hom’s classic crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice. 1.5 kg/3lb 5oz boneless pork belly, with rind4 tbsp coarse sea salt2 tbsp ground roasted Sichuan peppercorns2 tsp freshly ground white pepper2 tbsp five-spice powder1 tbsp caster sugar 1.5 kg/3lb 5oz boneless pork belly, with rind 4 tbsp coarse sea salt 2 tbsp ground roasted Sichuan peppercorns 2 tsp freshly ground white pepper 2 tbsp five-spice powder 1 tbsp caster sugar 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled2 free-range eggs, beaten2 tsp sesame oil1 tsp salt2 tbsp groundnut or vegetable oil½ tsp freshly ground black pepper2 tbsp spring onions, finely chopped 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled 2 free-range eggs, beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut or vegetable oil ½ tsp freshly ground black pepper 2 tbsp spring onions, finely chopped Method For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside."
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} | 53a6fa3b521a787d605eea85512a4c75769f15e6e6bbcad9c2eed5fa01ab0a9b | Chickpea and butternut squash casserole with scone topping recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_butternut_61022_16x9.jpg Make this warming vegetarian supper, topped with potato scones, on a cold winter’s night. 200g/7oz butternut squash, cut into cubes2 tbsp vegetable oil1 onion, sliced2 garlic cloves, sliced2 leeks, cut into large piecessplash white winesalt and freshly ground black pepper200g/7oz crème fraîche100ml/3½fl oz double cream1 x 400g/14oz can chickpeas, drained1 tbsp chopped fresh tarragon 200g/7oz butternut squash, cut into cubes 2 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, sliced 2 leeks, cut into large pieces splash white wine salt and freshly ground black pepper 200g/7oz crème fraîche 100ml/3½fl oz double cream 1 x 400g/14oz can chickpeas, drained 1 tbsp chopped fresh tarragon 500g/1lb 2oz potatoes, cut into small pieces100g/3½oz self-raising flour50g/1¾oz unsalted buttersalt and freshly ground pepper 500g/1lb 2oz potatoes, cut into small pieces 100g/3½oz self-raising flour 50g/1¾oz unsalted butter salt and freshly ground pepper Method For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil.Roast the butternut squash for 8-10 minutes, or until tender.Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes.Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish.Increase the oven temperature to 200C/400F/gas 6.Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain.Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough.Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole.Bake in the oven for 10-12 minutes, or until golden-brown on top. For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil. For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil. Roast the butternut squash for 8-10 minutes, or until tender. Roast the butternut squash for 8-10 minutes, or until tender. Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes. Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish. Increase the oven temperature to 200C/400F/gas 6. Increase the oven temperature to 200C/400F/gas 6. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain. Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough. Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough. Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole. Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole. Bake in the oven for 10-12 minutes, or until golden-brown on top. Bake in the oven for 10-12 minutes, or until golden-brown on top. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chickpea and butternut squash casserole with scone topping recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_butternut_61022_16x9.jpg Make this warming vegetarian supper, topped with potato scones, on a cold winter’s night. 200g/7oz butternut squash, cut into cubes2 tbsp vegetable oil1 onion, sliced2 garlic cloves, sliced2 leeks, cut into large piecessplash white winesalt and freshly ground black pepper200g/7oz crème fraîche100ml/3½fl oz double cream1 x 400g/14oz can chickpeas, drained1 tbsp chopped fresh tarragon 200g/7oz butternut squash, cut into cubes 2 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, sliced 2 leeks, cut into large pieces splash white wine salt and freshly ground black pepper 200g/7oz crème fraîche 100ml/3½fl oz double cream 1 x 400g/14oz can chickpeas, drained 1 tbsp chopped fresh tarragon 500g/1lb 2oz potatoes, cut into small pieces100g/3½oz self-raising flour50g/1¾oz unsalted buttersalt and freshly ground pepper 500g/1lb 2oz potatoes, cut into small pieces 100g/3½oz self-raising flour 50g/1¾oz unsalted butter salt and freshly ground pepper Method For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil.Roast the butternut squash for 8-10 minutes, or until tender.Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes.Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish.Increase the oven temperature to 200C/400F/gas 6.Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain.Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough.Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole.Bake in the oven for 10-12 minutes, or until golden-brown on top. For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil. For the chickpea casserole, preheat the oven to 180C/350F/Gas 4. Place the butternut squash in a baking tray and drizzle it with one tablespoon of the vegetable oil. Roast the butternut squash for 8-10 minutes, or until tender. Roast the butternut squash for 8-10 minutes, or until tender. Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes. Meanwhile, heat the rest of the vegetable oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the leeks and cook for a further 3-4 minutes. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Add the cooked butternut squash and wine and cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish. Stir in the crème fraîche, double cream, chickpeas and tarragon. Spoon the mixture into a casserole dish. Increase the oven temperature to 200C/400F/gas 6. Increase the oven temperature to 200C/400F/gas 6. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water for 10-12 minutes, or until tender. Drain. Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough. Tip the cooked potatoes into a bowl and mash. Stir in the flour and butter until the mixture comes together as a dough. Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole. Roll the dough out on a floured surface to a 2.5cm/1in thickness. Using a 10cm/4in pastry cutter, cut out circles of the dough and place on top of the casserole. Bake in the oven for 10-12 minutes, or until golden-brown on top. Bake in the oven for 10-12 minutes, or until golden-brown on top."
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